Paletas De Cajeta Recipes

Steps:

• Combine 1 1/2 cups of the half-and-half with the sugar and salt in a saucepan. If using the vanilla bean, scrape the seeds into the mixture, then add the pod. Cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat and stir in the cajeta and the remaining 1 1/2 cups half-and-half. If using vanilla extract, stir it in at this point. Let cool slightly, then discard the vanilla bean pod and refrigerate the mixture until completely chilled.
• Divide the mixture among the molds, leaving enough room for the pecans. If using conventional molds, don't snap on the lids yet. Freeze until the mixture has a slushy consistency, about 30 minutes. (This will prevent the pecans from sinking to the bottom.)
• Drop the pecans into the ice pops, dividing them evenly among the molds. If they float, push them down with a small spoon or ice pop stick.
• If using conventional molds, snap on the lid and freeze until solid, about 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.
• If using an instant ice pop maker, gently fold the pecans into the cajeta mixture prior to filling the molds and follow the manufacturer's instructions.

Steps:

• Combine 1 1/2 cups of the heavy cream, the milk, sugar, scraped vanilla bean and pod (if you're using the extract don't add it now), and salt in a pot and bring to a boil over medium heat.
• Whisk the egg yolks in a large heatproof bowl. Slowly whisk about half of the hot milk mixture into the yolks and stir rapidly. Return the mixture to the pot and cook over low heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon, 10 to 15 minutes.
• Strain through a fine-mesh sieve and stir in the remaining 1 cup heavy cream and the vanilla extract, if using. Chill over an ice bath, stirring, until cool. Place a piece of plastic wrap directly on top, refrigerate until completely cool, about 4 hours.
• Warm the cajeta slightly so it's pourable. If you are using storebought cajeta in a glass jar, unscrew the lid, screw it on again lightly, place in a pot, and fill the pot three-fourths of the way up the sides with hot water. Warm over medium-low heat and let simmer for about 5 minutes, then carefully remove the jar from the hot water with a towel. This will allow you to pour the cajeta much more easily.
• Add a little of the custard to the ice pop molds (about a quarter of the way up), then freeze for 1 hour. Next pour in a little cajeta. Continue alternating the vanilla custard with the cajeta until the molds are filled. Use a large skewer to swirl the mixture gently. Freeze for about 3 hours, until the creamsicles begin to set. Insert the sticks and let freeze for another 4 hours at least. Unmold as directed.