3 c Half-and-half
14 oz Can sweetened condensed milk
2 ts Pure vanilla extract
1/4 ts Salt
2 c Pecans; coarsely chopped
It's hard to find pecan extract here, but if you come across some, I
recommend adding 1 ts along with the vanilla for an even deeper nutty
flavor.
Put the half-and-half, sweetened condensed milk, vanilla, and salt in
a bowl and stir to combine. Add 1 1/4 c of the pecans and let the
mixture sit for about 30 minutes to extract the flavor from the
pecans.
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.
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 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.
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.
