Paletas de Nogada (Nogada Pops)

1. Combine 1/3 cup milk and cornstarch; stir until cornstarch dissolves. Set aside.
2. Combine remaining 1 2/3 cups milk, cream, sugar, and salt in a large saucepan over medium heat. Bring to a simmer, stirring frequently.
3. Add cornstarch mixture and bring to a full boil. Continue stirring until mixture thickens, about 5 minutes. Remove from heat.
4. Stir in cheeses until they dissolve completely and mixture becomes thick and creamy. Set aside and let cool for 15 minutes.
5. Once cool, stir in cinnamon, nuts, nut extract, sherry, and half pomegranate arils.
6. Pour mixture into popsicle molds. Add remaining arils. Cover and insert popsicle sticks.
7. Freeze at least 4 hours or until firm. Decorate with more pomegranate arils and fresh parsley sprigs before serving.