Paletas de Maracuya

• 2/3 cup passion fruit pulp, frozen or from fresh fruits (8 to 10 fresh fruits)
• 1 1/2 cups half-and-half
• 2/3 cup sugar
• Pinch of salt
• 1 vanilla bean, split lengthwise, or 3/4 teaspoon pure vanilla extract
• 3 egg yolks
• 1/4 cup passion fruit seeds (optional)

1. Put the passion fruit pulp and 1/2 cup of the half-and-half in a bowl and stir to combine.
2. Combine the remaining 1 cup half-and-half and the sugar and salt in a small saucepan.
3. If using a vanilla bean, scrape the seeds into the mixture, then add the pod.
4. Cook over medium heat, stirring, until the sugar has dissolved and the mixture just comes to a boil.
5. Meanwhile, whisk the egg yolks in a bowl large enough to accommodate the half-and-half mixture.
6. When the half-and-half mixture begins to boil, slowly pour the warm liquid into the yolks while whisking continuously to avoid making scrambled eggs!
7. 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.
8. If using vanilla extract, stir it in at this point.
9. Strain through a fine-mesh sieve.
10. Add the passion fruit mixture and whisk lightly until thoroughly combined.
11. Let cool over an ice bath, stirring occasionally, then refrigerate until completely chilled.
12. Stir in the passion fruit seeds.
13. If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours.
14. 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.
15. If using an instant ice pop maker, follow the manufacturers instructions.

passion fruit pulp, sugar, salt, vanilla bean, egg yolks, passion fruit seeds

Taken from www.epicurious.com/recipes/food/views/paletas-de-maracuya-379432 (may not work)