This is a very simple frozen dessert with an intense pecan flavor. Many of the ice creams and pops in Mexico have a pleasant grainy texture, and in this case it is produced by puréeing only a portion of the steeped nuts, so be sure to use high-quality, fresh nuts.

　　

Ingredients

makes 8 to 10

　　1 cup coarsely chopped toasted pecans

　　1 cup heavy cream

　　1 cup whole milk

　　2/3 cup sugar

　　Pinch of salt

　　1 teaspoon pure vanilla extract

　　

Step 1

Combine the pecans, heavy cream, milk, sugar, and salt in a heavy pot and bring to a boil over medium heat. Remove from the heat, add the vanilla, cover, and let sit for 30 minutes. Remove 1 cup of the mixture, purée in a blender, then return to the pot and stir to combine.

　　

Step 2

Chill over an ice bath, stirring until cool. Refrigerate until completely cooled. Divide the mixture among ice pop molds or wax-lined paper cups and freeze until beginning to set, 3 to 4 hours. Insert the sticks. Let freeze for at least 3 hours more, and then unmold as directed or peel off the paper cups.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.