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1
Combine 1 1/2 cups of the heavy cream, the milk, sugar, scraped vanilla bean and pod (if youre using the extract dont add it now), and salt in a pot and bring to a boil over medium heat.
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2
Whisk the egg yolks in a large heatproof bowl.
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3
Slowly whisk about half of the hot milk mixture into the yolks and stir rapidly.
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4
Return the mixture to the pot and cook over low heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon, 10 to 15 minutes.
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5
Strain through a fine-mesh sieve and stir in the remaining 1 cup heavy cream and the vanilla extract, if using.
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6
Chill over an ice bath, stirring, until cool.
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7
Place a piece of plastic wrap directly on top, refrigerate until completely cool, about 4 hours.
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8
Warm the cajeta slightly so its pourable.
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9
If you are using storebought cajeta in a glass jar, unscrew the lid, screw it on again lightly, place in a pot, and fill the pot three-fourths of the way up the sides with hot water.
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10
Warm over medium-low heat and let simmer for about 5 minutes, then carefully remove the jar from the hot water with a towel.
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11
This will allow you to pour the cajeta much more easily.
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12
Add a little of the custard to the ice pop molds (about a quarter of the way up), then freeze for 1 hour.
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13
Next pour in a little cajeta.
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14
Continue alternating the vanilla custard with the cajeta until the molds are filled.
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15
Use a large skewer to swirl the mixture gently.
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16
Freeze for about 3 hours, until the creamsicles begin to set.
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17
Insert the sticks and let freeze for another 4 hours at least.
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18
Unmold as directed.
