Table of Contents
An old-fashioned ice cream recipe using junket.
Prep: 30min
Total: 150min
Yield: 10
Servings: 1 serving
Nutrition Facts : calories 109 kcal, Carbohydrate 10 g, Protein 2 g, Fat 7 g, Saturated Fat 4 g, Cholesterol 23 mg, Sodium 35 mg, Sugar 10 g, servingSize 1 serving
Ingredients:
- 570 ml milk
- 2 tablespoons condensed milk
- 1/4 cup sugar
- pinch salt
- 1 junket tablet
- 1 tablespoon milk ((for junket tablet))
- 115 ml thickened cream
- 1 1/2 teaspoons vanilla essence
Instruction:
- Combine and dissolve milk, condensed milk, sugar and salt.
- Warm mixture without boiling and then allow to cool to lukewarm temperature.
- Dissolve junket tablet in tablespoon of milk. This may take a few minutes.
- Add junket to mixture and allow to set. This may take up to half an hour.
- When set, whip in cream and vanilla essence.
- Cover and place in freezer. From time to time, take out of freezer and quickly stir well before placing back into freezer (to help prevent ice cream becoming too icy).
- Alternatively, place container in a larger container filled with ice and sprinkled with salt. Stir continuously for 30 minutes and then cover and place in the freezer.
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Prep: 30min
Total: 1h
Yield: 1
Servings: 1 1 Serving (6193g)
Nutrition Facts : calories 8644 calories, Fat 176.127560000012 g, Carbohydrate 1814.51430000255 g, Cholesterol 652.12 mg, Fiber 0 g, Protein 9.7655600000121 g, Saturated Fat 109.633580000002 g, servingSize 1 1 Serving (6193g), Sodium 182.014000001814 mg, Sugar 1814.51430000255 g, Trans Fat 9.08661600000725 g
Ingredients:
- 4 qt Milk; whole
- 3 c Sugar
- 3 Junket tablets
- 1 pt Cream
- 1 tb Vanilla
- 2 tb Water; cold
Instruction:
- "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 "
I’m convinced that this is the BEST homemade ice cream recipe available. My grandma made this "forever" (in my mind…) – and we’re carrying on the tradition! FABULOUS! ENJOY!
Prep: 30min
Total: 30min
Yield: 6 quarts
Servings:
Nutrition Facts : calories 1115.9, Fat 61.9, Saturated Fat 38.5, Cholesterol 231.3, Sodium 310.7, Carbohydrate 126.3, Fiber 0, Sugar 100.3, Protein 18.4
Ingredients:
- 3 quarts milk
- 3 cups heavy cream
- 3 cups sugar
- 3 teaspoons vanilla
- 6 junket tablets
- 6 tablespoons water
- 1 dash salt
Instruction:
- Dissolve Junket tablets in cold water.
- Mix milk, cream, sugar, salt and vanilla in a pan& heat to lukewarm.
- (NOT hot!) Add Junket tablets.
- Mix well and pour immediately into freezer (with dasher in place).
- Let stand until set.
- (will be thick like Junket) Mix in the ice cream freezer until thick& stiff.
- Serve as-is- or with toppings!
Prep:
Total: 120min
Yield: 16
Servings:
Nutrition Facts : properties {‘calories’: ‘277 calories’, ‘servingSize’: ‘per serving’}
Ingredients:
- EGGLESS RECIPE
- 2 quarts milk
- 2 cups whipping cream
- 2 cups sugar
- 4 teaspoons vanilla extract
- 4 junket tablets
- WITH EGGS
- 1 quart whipping cream
- 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.
cook’s notes
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.
Prep:
Total:
Yield: 10
Servings:
Nutrition Facts :
Ingredients:
- 8 eggs
- 180g caster sugar
- 250ml double cream
- 750ml milk
- 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.