MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Paletas De Plátano Rostizado (Roasted Banana Ice Pops)
Categories: Desserts, Mexican
Yield: 8 Paletas

3 Ripe bananas -OR-
2 sm Ripe plantains *
1/4 c Dark brown sugar; packed
2 tb Granulated sugar
1 c Whole milk
1/2 c Heavy cream
3/4 ts Pure vanilla extract
1 ts Freshly squeezed lemon juice
1 ts Mexican cinnamon
1 pn Salt
1 tb Dark rum (optional)

* If you use plaintains, be sure to buy ripe ones: they look black on
the outside and feel mushy.

Preheat the oven to 400 F. Wrap the bananas (with their skins still
on) in foil individually. Roast until cooked through and soft (use
tongs to test), about 30 minutes for bananas and 40 minutes for
plantains.

Let sit just until cool enough to handle. Put the flesh in a bowl,
discard the peels, and mash the flesh lightly with a fork. Add the
brown sugar and granulated sugar and stir until the sugars have
dissolved.

Put the banana mixture in a blender. Add the milk, cream, vanilla,
lemon juice, cinnamon, salt, and rum and blend until smooth. Let cool
slightly, then refrigerate until completely chilled.

If using conventional molds, divide the mixture among the molds, snap
on the lid, and freeze until solid, about 5 hours. If using glasses
or other unconventional molds, freeze until the pops are beginning to
set (1-1/2 to 2 hours), then insert the sticks and freeze until
solid, 4 to 5 hours. If using an instant ice pop maker, follow the
manufacturer's instructions.

Recipe by Fany Gerson

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