Time to start making ice pops and ice cream.
I intended to make caramel ice pops but I had to change my plans and
make almond pops.

Here's what I did
http://www.kokoscornerblog.com/mycor...-ice-pops.html
or
http://tinyurl.com/j8enczv

Here's the recipe I intended to follow but didn't. I will some day
soon though.

@@@@@ Now You're Cooking! Export Format

Paletas de Cajeta, Caramel Ice Pops

desserts

3 cups half and half
1/3 cup sugar
pinch of salt
3/4 teaspoon vanilla extract
or 1 vanilla bean split lengthwise
3/4 cup cajeta
1 cup coarsely chopped pecans or walnuts

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 add stir in the cajeta and the remaining 1
1/2 cups of half and half.
If using vanilla extract, stir it in at this point.
Let cool slightly, then discard the vanilla bean pod and refrigerate
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 to the top, push them down with a small spoon or
ice pop stick.
If using conventional molds, snap on the lids add the sticks and
freeze until solid about 3 to 4 hours.
If using glass or other unconventional molds freeze until pops are
beginning to set, 45 minutes to an hour
then insert sticks and freeze until solid about 3 to 4 hours.

Notes: Paletas Authentic Mexican ice pops


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard