December 8, 2022

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Cooking Is My World

Bolis de Pay de Limón (Mexican Key Lime Pie Ice Pops) Recipe

Why It Performs

  • Higher concentrations of milkfat and sugar interfere with ice crystal development and retain the texture creamy and clean.
  • A blend of significant and smaller cookie crumbs alongside with contemporary lime zest provides color and texture.
  • The popsicle-in-a-bag method helps make it perfect for consuming on the go or packing in a cooler.

Increasing up in Ohio, I never ever had the very good fortune to try out a bolia big Mexican ice pop encased in a obvious plastic bag—when I was a kid. For me, cold treats arrived in a pint at the grocery retailer or from a Dairy Queen. But for my companion, who is Mexican, Dairy Queen and identical speedy meals chains that peddled frozen desserts had been a thing specific. When he would question for American gentle-serve, his dad and mom gave him a boli: a modest enable-down at the time, but now a nostalgic reminder of his childhood.

Exactly where we now are living in steamy Mazatlán, Sinaloa, frozen treats are abundant: there’s regular nieve de garrafa, hand-churned ice lotions and sorbets with flavors like leche quemada (cooked milk), passionfruit, and sweet corn paletas (popsicles) and bolis, creamy milk- or fruity water-centered ice pops frozen inside neat plastic baggage. This recipe is for a person of my beloved milk bolis (also acknowledged as bolis de leche), important lime pie. It’s tangy, creamy, and sweet, and preferences just like the typical pie. 

Producing the bolis is fairly simple: I system complete milk, sweetened condensed milk, product cheese, and sugar in a blender. The condensed milk allows make that common important lime pie flavor, while the addition of  total milk and cream cheese improves the milk extra fat articles of the mixture, which inhibits the development of ice crystals and keeps the texture smooth and soft. For the limes, I tested with each vital limes and Persian limes and uncovered that, in phrases of flavor, they’re not that distinctive. My hypothesis is that the frozen boli is so cold that the slight taste variation and the variation in acidity isn’t really that visible. I counsel you use what ever is offered to you that is of very good high quality. Just make absolutely sure to dial back again the amount of zest if you are applying Persian limes so that it doesn’t overwhelm the other flavors. 

A person of the most alluring aspects of bolis is the considered and creativity that some men and women place into the encounter of having them. For kinds flavored with jocote (a modest, acidic fruit with a plum-like taste, occasionally recognized as ciruela), you might find a stone with some of the tart fruit even now hooked up at the bottom of your boli, best for chasing the sweetness. A mango boli may have a swirl of spicy pink chamoy sauce that you can blend with the fruit or get pleasure from as a burst of intensity at the close. Then, there are milk bolis that expose parts of cookies or Gansitos, a chocolate-dipped snack cake, as you try to eat them.

Significant Eats / Amanda Suarez


For this recipe, I tried to integrate some appealing textural factors. My early attempts to incorporate small segments of key lime or candied lime slices fell flat: the previous were being far too intense and the latter had been much too large and tough to chew. Instead, I settled on incorporating galletas Marías (crisp vanilla cookies that can be uncovered in Latin markets), damaged into a variety of sizes, and lime zest. To get the cookie’s taste into the boli, I mix a couple cookies at the end, along with the zest. Then, for much larger cookie chunks and far more texture, I like to incorporate broken up galletas Marías immediately to each individual boli bag. The consequence is an ice product-like treat with pockets of tender, product-soaked cookies.

When it is time to freeze the bolis, you are going to require plastic boli luggage. Looking for “boli bags” or “ice pop bags” will flip up a selection of solutions you can get on the web, but it is worthy of examining your regional Latin supermarket 1st. I utilized 2 3/4- by 10-inch baggage, which is a common boli measurement. Once you have the luggage, then will come the tricky section: having the viscous combination into a flimsy plastic bag. The system that operates best for me is to prop the boli bag up in a cup, keep the mouth of the bag open with one particular hand, and incredibly slowly pour in the combination with the other hand. The bag will settle and shift a bit as it fills up, and pouring slowly but surely indicates you can quit the move if the bag falls over or closes iin on itself. Fill each bag up about halfway, then carefully mush the bottom of the bag all over so that the bigger cookie chunks incorporate into the mix and are not left dry at the bottom, pinch the bag close at the fill degree to get the air out, and tie a quick overhand knot to seal it off.

When your bolis are frozen, chunk or slash off a corner of a boli bag and dig in. You could possibly have to gently chunk by way of the bag to extract the 1st bits of the boli, but as it softens, you can start off to squeeze it out of the bag. If you’re new to bolis, it’ll consider a little experimentation, but you are going to determine it out.