So, without further ado, I turn the floor over to the woman who's going to get the party started....
Who's Holding the Stick: Paula from Vintage Kitchen Notes
summer-long party going on here at girlichef, I´m coming to you from across the world, the lovely city of Buenos Aires, to share one of my favorite ice cream flavors, graham crackers cinnamon paletas, or stick ice cream as we call it here.
The icy sticks take me right back to my grade school years, when they were sold by a man on a bicycle who rode down my block offering three flavors, strawberry, orange and lemon, all water based, and so cold you had to be careful it didn´t stick to your tongue and had to have your mom come to your rescue. It was a weekend treat and the sound of the whistle had us all kids running outside while begging our parents to please, please buy us some paletas.
I love to be guest posting here, and with ice cream no less! Heather is such a source of inspiration, that when I had the chance to choose a recipe from all the Sunday Supper blogs, I choose her to-die-for soft pretzels with beer cheese sauce. Her style of writing and sometimes biting wit are amazing. A lady with personality, I like that.
If you´re not in the habit of making ice cream you should have a serious talk with yourself, buy an ice cream machine and remedy that. If you already make ice cream but have never made paletas, you should grab a bowl the the stuff, a spoon and have an even more serious talk with yourself while you eat it. Paletas are so much fun. And so simple to make. Really.
You can even pour your favorite frozen drink, like a margarita for instance, and have the best happy hour of all summer.
Thank you my friend for having me here, it´s always exciting to share my food with you and get to know your readers.
Graham Cracker Cinnamon Paletas
Prep Time: 15 minutes + 6 hours in fridge + 4 hours in freezer
Cook Time: 15 minutes
Keywords: snack dessert vegetarian nut-free eggs milk cream July 4th Labor Day Memorial Day popsicles summer
Ingredients (10-12 medium-sized paletas)
- 2 teaspoons ground cinnamon
- 1 large cinnamon stick
- 1 cup whole milk
- 2 cups cream, divided
- 6 large egg yolks
- ¾ cup granulated sugar
- ¾ cup ground graham crackers + additional to sprinkle
The cinnamon is roasted, but you can skip that step and also the cinnamon stick. It does give it a deeper, wonderful flavor.
In a small skillet (I use my crepe maker), toast the ground cinnamon and the stick, about 2 minutes until you smell the toasted aroma, tossing it around so you don´t burn it.
In a medium saucepan, heat the milk, 1 cup cream and the cinnamon stick. Bring just to a boil, remove from heat and let infuse for 5 minutes.
Take out the cinnamon stick, and add the warm milk gradually to the yolk mixture, whisking all the time.
Transfer this mixture back to the saucepan and cook, over medium heat stirring constantly, until the mixture thickens, some 3 to 5 minutes. Do not let it boil. When you draw your finger across the back of the spoon there should be a clear path.
When you´re ready to put the cinnamon mixture into the molds, add the ground graham crackers. Pour the very cold custard into the popsicle molds, attach the stick and freeze for 4 hours, or more, until solid.
To unmold, pass the bottom and sides of the molds through hot water for 10 seconds and carefully unmold. If you still can´t take the paletas out, put them under hot water for 5 more seconds, until you can unmold them.
Sprinkle them with additional graham crackers and eat.
adapted from In theSweet Kitchen, by Regan Daley
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A huge, HUGE thanks to YOU, Paula for kicking this series off in style! Your beautiful photos and touching stories are always a source of inspiration to me. And I know that when I make a batch of your creamy, mouthwatering paletas, my family is going to be sending kisses your way.