Creamy Peach Popsicles (Paletas de Duraznos)

Blend ⅓ cup sugar with ¼ to ½ tsp cellulose gum to disperse it evenly so it doesn't clump when hydrated. Set aside.*I found that ¼ tsp was not quite enough cellulose gum to make it completely smooth, but ½ tsp was too much and made it slightly gummy. Right in between is a good amount for this recipe.

Optional: Peel the skin off the peaches. You can leave them on if you want! I would peel them if you have a weak blender and don't want to see or feel peach skins in your paleta.

Roughly dice 2 of the peaches, discarding the seed. Mix well with the blended sugar/cellulose gum and let it macerate for 30 minutes to soften.

In a separate bowl, cut the remaining peach into small chunks and macerate in 1 tbsp honey OR sweetened condensed milk. These will be folded into the peach mixture to have peach chunk bites throughout. *Alternatively, you can skip this step and just blend all three peaches if you don't want chunks in your paleta.

After 30 minutes, add the remaining honey (if using) to the peaches macerating in sugar, then blend until smooth.

Mix in heavy cream, Mexican crema, and sweetened condensed milk (if using instead of honey).

Fold in the peach chunks.

Pour into a clean popsicle mold, insert popsicle sticks and freeze for at least 8 hours.

To release popsicles: place the mold in warm water for 20 seconds, or insert a popsicle stick down the sides to loosen.

Store in the freezer for up to 1 month. Vacuum-sealed baggies help to keep them fresh, creamy, and not icy!