Paletas de Cajeta
There are few things in this world that I adore more than cajeta, a sticky, sweet goat’s milk caramel. It’s one of the most delicious treats. I love the slight acidity from the goat’s milk, and when combined with the creamy base in this ice pop, it’s simply sublime! You can make your own cajeta (the recipe is in My Sweet Mexico) or you can buy it at ethnic groceries, at specialty markets, or online.
Recipe information
Yield
makes 10 to 12
Ingredients
Preparation
Step 1
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.
Step 2
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.)
Step 3
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.
Step 4
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.
Step 5
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.
