1 pound Pluots (about 6-8 depending on size)
3/4 cup granulated Sugar
1 cup Half-and-Half (or Whole Milk)
Slice pluots, skins included, directly into a blender. This will best ensure all juices are retained.
Puree pluots with 3/4 cup of sugar, until smooth.
Blend in half-and-half or milk.
Pour into a popsicle mold and freeze for 4+ hours.