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The Junket Folks
Junket Rennet Tablet Recipes
VANILLA ICE CREAM
3 "JUNKET" Rennet tablets
2 tablespoons cold water
3 cups whole milk
2 cups heavy whipping cream
1 cup sugar
4 tsp vanilla
Dissolve "JUNKET" Rennet Tablets in cold water by crushing. Set aside. Combine remaining ingredients in saucepan. Heat while stirring to lukewarm (110º F). Remove from stove. Add dissolved tablets. Stir a few seconds and pour immediately into freezer can. Let set at room temperature until firm and cool. Freeze ice and salt mixture (4 parts ice to 1 part ice cream salt). Turn freezer about 10 minutes. Remove dasher. Repack with ice and salt and let set until ready to serve.
CHOCOLATE ICE CREAM
3 "JUNKET" Rennet tablets
2 tablespoons cold water
3 cups whole milk
2 cups heavy whipping cream
1 cups sugar
1/2 cup cocoa
4 tsp vanilla flavoring
Dissolve "JUNKET" Rennet Tablets in cold water by crushing. Combine sugar with cocoa. THen gradually stir in remaining ingredients. Heat while stirring to Lukewarm (110º F) Remove from stove and add tablets. Stir a few seconds, pour immediately into freezer can, and let set at room temperature until firm and cool. Freeze in ice and salt mixture (4 parts ice to 1 part ice cream salt). Turn freezer about 10 minutes. Remove dasher. Repack with ice and salt and let set until ready to serve.
FRESH STRAWBERRY ICE CREAM
3 "JUNKET" Rennet Tablets
2 tablespoons cold water
3 cups whole milk
2 cups heavy whipping cream
1 cup sugar
1 tsp lemon juice
1 cup chopped, sweetened strawberries
Dissolve "JUNKET" Rennet Tablets in cold water by crushing. Warm milk, cream and sugar to LUKEWARM (110º F) - not hot, stirring constantly. Remove from stove. Be sure the sugar is dissolved. Add the dissolved tablets. Stir a few seconds, pour immediately into freezer can and let set at room temperature until firm and cool. Freeze in ice and salt mixture (4 parts ice to 1 part ice cream salt). Turn freezer until the mixture becomes a soft mush. Add lemon juice and chopped, sweetened strawberries. Finish freezing. Repack with ice and salt and let set until ready to serve.
FRESH RASPBERRY DESSERT
1 "JUNKET" Rennet Tablet
1 tablespoon cold water
1 pint milk
3 tablespoons sugar
1 teaspoon vanilla
3/4 cup fresh raspberries
Make rennet-custard according to directions above. Chill in refrigerator. Just before serving, put the fresh raspberries on each dish of rennet-custard and sprinkle with sugar if desired.
STRAWBERRY BAVARIAN
1 "JUNKET" Rennet Tablet
1 tablespoon cold water
1 pint milk
1/2 cup whipping cream
7 tablespoons sugar
1 teaspoon strawberry flavoring with few drops red food color
4 strawberries
Make rennet-custard according to recipe above, using strawberry flavoring in place of vanilla and adding food color with 3 tablespoons sugar and flavoring. Chill in refrigerator. When ready to serve, whip the cream and just before it is stiff, add 4 tablespoons of the sugar and a few drops of food color. Mix thoroughly together. Put on top of each dish of rennet-custard and garnish with whole strawberries.
Junket Rennet Custard Recipes
Bread Rennet-Custard
1 package Vanilla "JUNKET" Rennet Custard Mix
1 pint milk
4 slices bread
Butter
Raisins
Nutmeg
Remove crusts from bread, butter lightly and cut in small cubes. Divide the cubed bread among 6 dessert dishes and add a few seeded raisins. Warm the milk to LUKEWARM - not hot. Remove from stove. Add "JUNKET" Rennet Custard Mix. Stir immediately and briskly until dissolved. Pour over bread. Let set until firm - about 10 minutes. Chill in refrigerator. Sprinkle with nutmeg before serving.
Chocolate Delight
1 package Chocolate "JUNKET" Rennet Custard Mix
1 pint milk
4 or 5 marshmallows
Blackberry jam
Make rennet-custard mix according to directions above. Chill in refrigerator. When ready to serve, cut marshmallows in eighths from one side almost to the other. Open like a flower and place on top of each dessert. In the center of each flower put a teaspoon of blackberry jam.
Chocolate Mint Rennet-Custard
1 package Chocolate "JUNKET" Rennet Custard Mix
1 pint milk
1/2 cup marshmallow topping
1/2 cup chocolate syrup
Few drops peppermint flavoring
Make rennet-custard mix according to the directions above. Chill in refrigerator. When ready to serve, mix marshmallow topping, chocolate syrup and a few drops of peppermint flavoring together thoroughly. Put on top of each dessert and serve at once.
Chocolate Rennet-Custard with Bananas
1 package Chocolate "JUNKET" Rennet Custard Mix
1 pint milk
1 medium sized banana
Make chocolate rennet-custard mix according to directions above. Chill in refrigerator. When ready to serve, slice the banana in 1/4 inch slices, putting 4 slices on each dish of desert.
Ice Cream Sundae
package Vanilla "JUNKET" Rennet Custard Mix
1 pint milk
1/2 cup chocolate syrup
1/4 cup chopped nuts
Make rennet-custard mix according to directions above. Chill in refrigerator. When ready to serve, top each dish with two tablespoons chocolate syrup and one tablespoon chopped nuts.
Neapolitan Rennet-Custard
2 tablespoons Raspberry "JUNKET" Rennet Custard Mix
2 tablespoons Chocolate "JUNKET" Rennet Custard Mix
2 tablespoons Vanilla "JUNKET" Rennet Custard Mix
3 cups milk
Dissolve Raspberry "JUNKET" Rennet Custard Mix in 1 cup LUKEWARM milk. Pour equal amounts into six individual dessert glasses. Let set until firm and cool. Then dissolve the Chocolate "JUNKET" Rennet Custard Mix in second cup of milk slightly warmer than LUKEWARM (125 ºF), and gently pour equal amounts on top of each dish of raspberry rennet-custard dessert. If the chocolate rennet-custard is poured onto a spoon and allowed to run off the spoon, it prevents the two flavors from running together. When firm and cool, dissolved Vanilla "JUNKET" Rennet Custard Mix in third cup of LUKEWARM milk and pour gently over the layer of chocolate dessert. When firm, chill in refrigerator and serve, topped with slices of banana or fresh raspberries, if desired.
Raspberry Ambrosia
1 package Raspberry "JUNKET" Rennet Custard Mix
1 pint milk
1/2 cup shredded pineapple
1/2 cup marshmallows cut in quarters
Shredded coconut
Make rennet-custard mix according to the directions above. Chill in refrigerator. Mix quartered marshmallows and shredded pineapple, and chill in refrigerator. When ready to serve, top each dessert with the pineapple mixture and sprinkle with shredded coconut.
Junket Ice Cream Mix Recipes
Angel Ice Cream
1 package Vanilla "JUNKET" Mix for Ice Cream
1 cup cold whipping cream
1 cup milk
3/4 cup angel cake (pieces)
1/3 cup candied fruits
1/3 cup maraschino cherry juice
Whip cold whipping cream until it holds its shape-no more. Add "JUNKET" Mix to milk and beat with egg beater until smooth. Mix thoroughly with whipped cream without beating. Stir in angel cake, finely chopped candied fruits and maraschino cherry juice. Mix well and freeze in refrigerator
Chocolate Peanut Butter Ice Cream
1 package Chocolate "JUNKET" Mix for Ice Cream
1 cup cold milk
1 cup (1/2 pint) heavy cream
12 teaspoons peanut butter
Warm 1/2 cup of the milk and dissolve peanut butter in it. Cool and add to the rest of the milk.
Proceed according to the directions for refrigerator ice cream:
Chill whipper and bowl thoroughly.
To mix - for lighter textured ice cream - Whip 1 cup (1/2 pint) cold whipping cream in a chilled bowl until it will hold its shape - no more. Add "JUNKET" Mix for Ice Cream to 1 cup cold milk, and beat with egg beater until smooth. Mix thoroughly with whipped cream. Pour into freezing tray.
To mix - the easier way - Put 1 pint cold light (coffee or table) cream* into a chilled bowl. Add "JUNKET" Mix. Beat all together with an egg beater until think (1 to 2 minutes). It will not become stiff. Pour into freezing tray.
*Or 1 cup (1/2 pint) cold whipping cream and 1 cup cold milk.
To Freeze - Set cold control for fast freezing. Put into freezing compartment of refrigerator. When ice cream is frozen to desired consistency, set cold control back to its accustomed place. Ice cream is best when not too hard. If too hard near serving time, allow to soften in refrigerator just below freezing compartment. Serves 6 or more.
Chocolate Peppermint Ice Cream
1 package Chocolate "JUNKET" Mix for Ice Cream
1 cup cold milk
1 cup (1/2 pint) heavy cream
1/4 cup finely crushed peppermint candy
Chill whipper and bowl thoroughly.
To mix - for lighter textured ice cream - Whip 1 cup (1/2 pint) cold whipping cream in a chilled bowl until it will hold its shape - no more. Add "JUNKET" Mix for Ice Cream to 1 cup cold milk, and beat with egg beater until smooth. Mix thoroughly with whipped cream. Pour into freezing tray.
To mix - the easier way - Put 1 pint cold light (coffee or table) cream* into a chilled bowl. Add "JUNKET" Mix. Beat all together with an egg beater until think (1 to 2 minutes). It will not become stiff. Pour into freezing tray.
*Or 1 cup (1/2 pint) cold whipping cream and 1 cup cold milk.
To Freeze - Set cold control for fast freezing. Put into freezing compartment of refrigerator. When ice cream is frozen to desired consistency, set cold control back to its accustomed place. Ice cream is best when not too hard. If too hard near serving time, allow to soften in refrigerator just below freezing compartment. Serves 6 or more.
After beating the cream, milk and "JUNKET" Mix together, add the finely crushed peppermint candy. Mix well and freeze.
Ice Cream Garden
1 package "JUNKET" Mix for Ice Cream, any flavor
1 cups (1 pint) cold table (coffee or table) cream
Gum drops
Beat contents of "JUNKET" Mix into cream in bowl until thick. It will not stiffen. Pour into individual paper cups or molds and freeze in refrigerator. When ready to serve, insert a gum drop flower on a toothpick into the center of each ice cream mold or serving. Make flower by cutting a gum drop two ways and shape to that the quarter divisions look like a flower petal. Put toothpick through center of gum drop and place 1/2 of another gum drop farther down on the toothpick for leaves
Orange Freeze
2 packages Junket Vanilla Ice Cream Mix
3 cups whole milk
1 1/2 cups orange juice
3 drops orange food coloring
Combine Ice Cream Mix and milk. Stir until Ice Cream Mix is dissolved. Stir in orange juice and food coloring. Pour mixture into freezing container of ice cream maker. Follow procedure recommended by manufacturer of ice cream maker for preparing ice cream.
Rocky Road Ice Cream
1 package Chocolate "JUNKET" Mix for Ice Cream
1 cup cold milk
1 cup (1/2 pint) heavy cream
1/2 cup chopped nuts
8 chopped marshmallows
Chill whipper and bowl thoroughly.
To mix - for lighter textured ice cream - Whip 1 cup (1/2 pint) cold whipping cream in a chilled bowl until it will hold its shape - no more. Add "JUNKET" Mix for Ice Cream to 1 cup cold milk, and beat with egg beater until smooth. Mix thoroughly with whipped cream. Pour into freezing tray.
To mix - the easier way - Put 1 pint cold light (coffee or table) cream* into a chilled bowl. Add "JUNKET" Mix. Beat all together with an egg beater until think (1 to 2 minutes). It will not become stiff. Pour into freezing tray.
*Or 1 cup (1/2 pint) cold whipping cream and 1 cup cold milk.
To Freeze - Set cold control for fast freezing. Put into freezing compartment of refrigerator. When ice cream is frozen to desired consistency, set cold control back to its accustomed place. Ice cream is best when not too hard. If too hard near serving time, allow to soften in refrigerator just below freezing compartment. Serves 6 or more.
After beating the cream, milk and "JUNKET" Mix together, add chopped nuts and marshmallows. Mix well and freeze.
Strawberry Ice Cream
1 package Vanilla "JUNKET" Mix for Ice Cream
1 cup cold milk
1 cup (1/2 pint) heavy cream
1 cup crushed sweetened strawberries
A few drops red food color
Chill whipper and bowl thoroughly.
To mix - for lighter textured ice cream - Whip 1 cup (1/2 pint) cold whipping cream in a chilled bowl until it will hold its shape - no more. Add "JUNKET" Mix for Ice Cream to 1 cup cold milk, and beat with egg beater until smooth. Mix thoroughly with whipped cream. Pour into freezing tray.
To mix - the easier way - Put 1 pint cold light (coffee or table) cream* into a chilled bowl. Add "JUNKET" Mix. Beat all together with an egg beater until think (1 to 2 minutes). It will not become stiff. Pour into freezing tray.
*Or 1 cup (1/2 pint) cold whipping cream and 1 cup cold milk.
To Freeze - Set cold control for fast freezing. Put into freezing compartment of refrigerator. When ice cream is frozen to desired consistency, set cold control back to its accustomed place. Ice cream is best when not too hard. If too hard near serving time, allow to soften in refrigerator just below freezing compartment. Serves 6 or more.
After beating the cream, milk and "JUNKET" Mix together, add the crushed strawberries and food color. Mix well and freeze. Serve with marshmallow whip and halves of fresh strawberries.
Toasted Almond Ice Cream
1 package Vanilla "JUNKET" Mix for Ice Cream
1 cup (1/2 pint) heavy cream
1 cup cold milk
1-1/2 teaspoons almond extract
1/2 teaspoon green food color
1/4 cup chopped toasted blanched almonds
2 tablespoons chopped maraschino cherries
Beat cream, mild and "JUNKET" Mix in a bowl. Beat with egg beater until thick-1 or2 minutes. It will not stiffen. Add almond extract and food color and mix well. Pour 1/2 the mixture into freezing tray and freeze according to directions on package for refrigerator ice cream. Leave other half in the bowl in refrigerator. When partly frozen sprinkle almonds and maraschino cherries on top of ice cream. Pour on remaining mixture and continue freezing.
Hansen Island Fudge
Recipes coming soon!