1/4 tsp vanilla extract (optional (gives it a bit of a yakult-like flavor))
Steps
Cut and juice about 5 limes to make 1/2 cup of lime juice.
Next add the water, heavy cream, Mexican crema, sweetened condensed milk, and salt. If you prefer it very sweet, add more sweetened condensed milk than you think you need. When frozen, paletas lose a little bit of their flavor and sweetness. *Optional: add a little vanilla extract. This will give it a bit of a yakult-like flavor, if you're into that!
Slowly sprinkle in the cellulose gum while using an electric mixer simultaneously, so the powder dissolves properly. For an ultra smooth texture, I recommend going in with an immersion blender as well.
Pour the mixture into a clean popsicle mold. The texture should be thick and creamy, but still very pourable. If it's not pourable, it's too thick and might have a gummy mouthfeel. Lightly tap the mold on the counter to knock any air bubbles out. Place popsicle sticks into the mold and freeze for 8 hours.
For easy release, you can either place the entire mold into warm water for about 20 seconds, or use a popsicle stick to push down the sides to loosen.
The paletas should be SUPER smooth and creamy! I recommend taking them all out of the popsicle mold and storing them in little popsicle baggies. It helps to keep them fresh for longer if you have a vacuum sealer too!
