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Posted to rec.food.cooking
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Almond Ice Pops
koko wrote in rec.food.cooking:
>
> 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
Cajeta?
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