Paletas de Rompope

Directions

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.