Description
Inspired by Mexico’s iconic Chiles en Nogada, these creamy paletas blend walnuts, goat cheese, cinnamon, and juicy pomegranate for a festive frozen treat.
Ingredients
Scale
- 2 cups whole milk, divided
- 1 tablespoon cornstarch
- 1 ½ cups heavy whipping cream
- 1 cup sugar
- 1/8 teaspoon salt
- ¼ cup cream cheese
- ½ cup soft goat cheese
- ½ teaspoon ground cinnamon
- ½ cup raw walnuts or pecans, finely chopped
- 1 teaspoon pecan or hazelnut extract
- 2 teaspoons sherry cookig wine or 1 teaspoon sherry extract
- Arils from 1 large pomegranate, divided
Instructions
- Combine 1/3 cup milk and cornstarch; stir until cornstarch dissolves. Set aside.
- Combine remaining 1 2/3 cups milk, cream, sugar, and salt in a large saucepan over medium heat. Bring to a simmer, stirring frequently. Add cornstarch mixture and bring to a full boil. Continue stirring until mixture thickens, about 5 minutes. Remove from heat.
- Stir in cheeses until they dissolve completely and mixture becomes thick and creamy. Set aside and let cool for 15 minutes.
- Once cool, stir in cinnamon, nuts, nut extract, sherry, and half pomegranate arils.
- Pour mixture into popsicle molds. Add remaining arils. Cover and insert popsicle sticks. Freeze at least 4 hours or until firm.