3 c Half-and-half
1/3 c Sugar
1 pn Salt
1 Vnilla bean; split
-lengthwise -OR-
3/4 ts Pure vanilla extract
3/4 c Cajeta
1 c Pecans or walnuts; coarsely
-chopped (optional)
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.
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.
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, 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 pecans into the
cajeta mixture prior to filling the molds and follow the
manufacturer's instructions.
