This is a very simple frozen dessert with an intense pecan flavor. Many of the ice creams and pops in Mexico have a pleasant grainy texture, and in this case it is produced by puréeing only a portion of the steeped nuts, so be sure to use high-quality, fresh nuts.
Combine the pecans, heavy cream, milk, sugar, and salt in a heavy pot and bring to a boil over medium heat. Remove from the heat, add the vanilla, cover, and let sit for 30 minutes. Remove 1 cup of the mixture, purée in a blender, then return to the pot and stir to combine.
Chill over an ice bath, stirring until cool. Refrigerate until completely cooled. Divide the mixture among ice pop molds or wax-lined paper cups and freeze until beginning to set, 3 to 4 hours. Insert the sticks. Let freeze for at least 3 hours more, and then unmold as directed or peel off the paper cups.
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