Helado De Pasitas Con Tequila Recipes
MEXICAN PALETAS RECIPE
Steps:
- Blend: Choose the fruit you want to use, then divide it in half. Finely chop half of the fruit and set it aside. Put the remaining fruit in a blender, along with the sugar and lime juice. Blender until smooth, adding a splash of water as needed to get things moving.
- Mold: Stir chopped fruit into blended mixture. Pour into molds, leaving a little space at the top for them to expand. Firmly tap the mold on the counter to remove any air bubbles. Insert sticks and freeze until hard (at least 4 hours).
- Serve: Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.
HELADO DE PASITAS CON TEQUILA
I did a lot of experimenting when I worked at Rosa Mexicano as the pastry chef, and trying out new ice cream flavors was one of my favorite things during my time there. I have always loved rum-raisin ice cream and thought raisins and tequila might also go well together. The reposado and añejo styles of tequila have been aged and come through very nicely, but I felt the ice cream needed another layer of flavor, so I added canela, which turned out to be just what was missing.
Yield makes about 1 quart
Number Of Ingredients 8
Steps:
- Combine the raisins and tequila in a small saucepan and simmer over low heat for 3 minutes. Remove from the heat and let steep for at least 2 hours (this can be done the night before).
- Combine the milk, canela, sugar, 3/4 cup of the heavy cream, and the salt in a pot and bring to a boil over medium heat. Whisk the egg yolks in a large heatproof bowl. Slowly whisk about half of the hot milk mixture into the yolks and stir rapidly. Return the mixture to the pot and cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of the spoon or spatula, 10 to 15 minutes.
- Strain through a fine-mesh sieve, add the remaining 1 cup heavy cream and the liquid from the macerated raisins, and stir to combine. Chill over an ice bath, stirring, until cool. Refrigerate, covered, until completely cool, about 3 hours, and freeze in an ice cream maker according to the manufacturer's instructions. Add the plumped raisins once the ice cream has finished churning and freeze until fully set.
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