Here’s a brief synopsis of what I did yesterday in Nashville. First, I went to Frothy Monkey with my friend Jasmine. I ordered the Cortez. If you’re not a curry fan, which I am not, I’d shy away from this chicken salad sandwich. It was not my fave. I wish I had been impressed, but I wasn’t. Jasmine’s sandwich (the Royale) looked amazing.
Then we went to meet up with my friend Jess at Sweet Cece’s. I love Sweet Cece’s. I got sweet cream frozen yogurt with kiwi, strawberries, and fruitty pebbles. That is probably the best combo I’ve ever done.
BUT THEN!…. (the only thing that REALLY made me want to blog)
We went to Hot & Cold on 21st. I had the absolute best popsicle. I’ve been craving spicy and sweet foods for about two months. I went in thinking, “I wonder if they have any spicy ice cream?” They did, well sort of. I got their pineapple popsicle with cayenne peppers in it. It was so so so so so good! I really am going to try next week to make my own at home. This will be interesting because I’ll probably make the spiciest popsicles of all time.
Bring it spicy goodness.
Pineapple-Chile Paletas, courtesy of Norma and Irma Paz of Las Paletas, Nashville.
Makes 10 paletas
- 1 medium ripe pineapple, peeled and cored
- ½ cup fresh lime juice
- 4 pinches fine salt
- 2 cups sugar
- 10 pinches chile de árbol powder or cayenne pepper, or to taste
Puree the pineapple, but not too smoothly. Stir in the lime juice, salt and sugar by hand until dissolved.
Add chile powder.
Fill 3-ounce molds and freeze the paletas for least 24 hours and up to 2 days.
Dip the molds in lukewarm water to loosen paletas.