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Icy Hot

Ice pops invade pie territory
Ed Anderson

Sometimes it's just too hot for a slice of pie. Fany Gerson, the New York-based author of the newly released Paletas, has a frozen solution. Her cookbook is packed with recipes for Mexican ice pops, aguas frescas and shaved ice. In her lime-pie pop, she combines the best of tart lime pie-including the graham-cracker crust--and a heat-defying ice pop, creating a frozen-on-a-stick masterpiece. Like all the recipes in her book, these pops are inspired by the traditional Mexican ice pops, or paletas, of her youth. The technique is easy: whisk, pour, freeze, eat. But don't skimp on squeezing fresh lime juice; it's the pucker in the pudding.

Lime Pie Ice Pops (Paletas de Pay de Limón)

Recipe adapted from Fany Gerson, Paletas (Ten Speed Press)

Yield: 8 to 10 ice pops

Cook Time: 15 minute prep time plus 5 hour freeze time


One 14-ounce can sweetened condensed milk

1 cup half-and-half

¾ cup fresh lime juice

2 teaspoons finely grated lime zest (from about 1 large or 2 medium limes)

Pinch of salt

3 cups coarsely crushed graham crackers or Maria cookies


1. In a large bowl, whisk together the sweetened condensed milk, half-and-half, lime juice, lime zest and salt until well combined.

2. If you're using a conventional ice-pop mold, divide the mixture among the compartments, snap on the lid and freeze until solid, about 5 hours. If you're using drinking glasses or other unconventional molds, divide the mixture evenly among the molds, freeze until the pops are beginning to set (1½ to 2 hours), then insert sticks in them and freeze until solid, about 4 to 5 hours. If you're using an instant ice-pop maker, follow the manufacturer's instructions.

3. Spread the graham-cracker pieces on a large plate, unmold the paletas and press each side into the graham crackers to coat completely. Serve immediately.

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