"Dissolve tablets in cold water. Have milke lukewarm. Add sugar and dissolve tablets and vanilla. Put in freezer until set. When thick, add 1 pt cream and freeze. Makes 1 1/2 G. Source: Doris A. Peters, Biglick Grange, Hancock County, OH "
1 quart whole milk PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
3 cups whole milk
12 egg yolks
4 tablespoons vanilla extract
3 cups sugar
2 teaspoons salt
Eggless Recipe: Dissolve junket tablets in cold water. Mix milk, sugar and salt and heat to lukewarm. Add water and junket mixture, chill, add cream, vanilla and freeze. Add any fruit you wish if you don’t want plain vanilla.
With Eggs: Scald milk in a large 6 quart saucepan. In a large bowl, beat together egg yolks and salt. Add about 3 cups of the hot milk to the egg yolks slowly while stirring constantly. Then return this mixture to the milk in the pan. Add sugar and keep stirring while cooking at medium heat. When mixture coats the spoon or just starts to boil, remove from heat. In most cases, the mix will be lumpy. Don’t worry. Just remember to strain out the lumps when you pour it into the canister.
You will have lots of left over egg whites. Use them for Baked Alaska, Lemon Milk Sherbet, or make some meringue shells to serve ice-cream in. This is a delicious, catering-quality custard ice cream. Please notice that it uses a ratio of approximately 2 parts milk to 1 part of cream. By substituting additional cream for some of the milk, it can be made even richer.
Here you find two recipes: one for eggless ice cream and the ice cream with eggs. Personally, I like the eggless one the best. It seems healthier and a lot easier to make. You may find Junket in your grocery store and located in the sugar isle. Make and enjoy!
Junket is such an old-fashioned dish. Roughly speaking, it is made from warmed milk with rennet added and allowed to set, sometimes flavoured with rum or vanilla. Here I’ve taken the flavours and milk and made it into ice cream. Served with other old classic puds like spotted dick and Kentish pudding pie, it tastes great.
Nutrition Facts :
180g caster sugar
250ml double cream
1 vanilla pod
6 tablespoons rum
Place the eggs and sugar into a bowl and whisk to combine.
Place the cream, milk and split vanilla pod into a saucepan and bring to a boil. Pour onto the eggs and sugar and whisk.
Return to the saucepan and bring to a boil, stirring constantly. Cook for about 1 minute, until just thickened, then remove from the heat. Pass the mixture through a sieve into a bowl and add the rum.
Pour into an ice-cream machine and churn until frozen.
Transfer the mixture to a sealable container, place in the freezer and freeze until required.