MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paletas De Rompope (Mexican Eggnog Ice Pops)
 Categories: Desserts, Mexican
      Yield: 10 Paletas
 
      2 c  Whole milk
    2/3 c  Sugar
      1    Mexican cinnamon stick; (3")
      1 pn Salt
      6    Egg yolks
      1 c  Heavy cream
      2 tb Brandy or rum
      2 ts Pure vanilla extract
 
  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.
  
  Meanwhile, whisk the egg yolks in a bowl large enough to accomodate
  the milk mixture. Once the milk mixture begins to boil, slowly pour
  the warm liquid into the yolks while whisking continuously. 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.
  
  Strain through a fine-mesh sieve. Add the cream and stir until well
  incorporated. Stir in the liquor and vanilla. Let cool over an ice
  bath, stirring occasionally, then refrigerate for a few hours.
  
  If using conventional molds, divide the mixture among the molds, snap
  on the lid, and freeze until solid, about 5 hours. 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. If using an instant ice pop maker, follow the
  manufacturer's instructions.
  
  Recipe by Fany Gerson
 
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