Lunch: Banana Puddin' Pops

Ingredients

1 quart whole milk
1 1/2 cups organic evaporated cane juice
1/2 cup heavy cream
1 vanilla bean, seeds removed, seeds and pod reserved
8 ripe bananas, 4 whole and 4 sliced into 1-inch-thick rounds
32 bite-size vanilla wafers, such as mini Nilla Wafers

Instructions

Special equipment: pop molds to make sixteen 3-ounce pops; 16 pop sticks Combine the milk, cane juice, cream and vanilla seeds and pod in a saucepan over low heat. Heat the mixture until warm throughout then set aside to cool. Remove the vanilla pod. Pour the milk mixture into a blender. Add the 4 whole bananas and blend until smooth. Place two slices of the remaining bananas and two vanilla wafers into each pop mold. Pour the milk mixture into the molds. Place one pop stick into each mold, submerging it halfway, and freeze for at least 8 hours.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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