Paletas de Rompope

1. 1

   Combine the milk, sugar, cinnamon, and salt in a saucepan and cook over medium heat, stirring, until the mixture comes to a boil and the sugar has dissolved.

2. 2

   Meanwhile, whisk the egg yolks in a bowl large enough to accommodate the milk mixture.

3. 3

   Once the milk mixture begins to boil, slowly pour the warm liquid into the yolks while whisking continuously.

4. 4

   Pour the mixture back into the pot and cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon.

5. 5

   Strain through a fine-mesh sieve.

6. 6

   Add the cream and stir until well incorporated.

7. 7

   Stir in the liquor and vanilla.

8. 8

   Let cool over an ice bath, stirring occasionally, then refrigerate for a few hours.

9. 9

   If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours.

10. 10

    If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours.

11. 11

    If using an instant ice pop maker, follow the manufacturers instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.