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Paletas de Nuez

I had a recipe for pecan paletas in my first cookbook, My Sweet Mexico, but I’m including a different version here because this flavor is one of my favorites. These ice pops are a bit sweeter and creamier than the ones in My Sweet Mexico because they’re made with sweetened condensed milk and half-and-half. Both versions are really delicious, and I’m still debating which I like best. It’s hard to find pecan extract here, but if you come across some, I recommend adding 1 teaspoon along with the vanilla for an even deeper nutty flavor.

Recipe information

  • Yield

    makes 6 to 8

Ingredients

3 cups half-and-half
1 (14-ounce) can sweetened condensed milk
2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 cups pecans, coarsely chopped

Preparation

  1. Step 1

    Put the half-and-half, sweetened condensed milk, vanilla, and salt in a bowl and stir to combine. Add 1 1/4 cups of the pecans and let the mixture sit for about 30 minutes to extract the flavor from the pecans.

    Step 2

    Transfer the mixture to a blender and blend until smooth. Strain through a fine-mesh sieve, pressing the solids with a wooden spoon to extract as much flavor as possible.

    Step 3

    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 4

    Drop the remaining pecan pieces 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 5

    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 pecan pieces into the strained liquid prior to filling the molds and follow the manufacturer’s instructions.

Reprinted with permission from Paletas, Authentic Recipes For Mexican Ice Pops, Shaved Ice, & Aguas Frescas, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. As the country's most authoritative voice on Mexican sweets, FANY GERSON has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, Village Voice, NY Daily News, Time Out magazine, and New York magazine, among other publications. She recently launched the acclaimed La Newyorkina, a Mexican frozen treats and sweets business that began with her love for paletas. A graduate of the culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world. Visit www.lanewyorkina.com for more information.
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