![]() IF you do plan to store it in freezer for later.I'd recommend the whole milk and cream version as it does freeze without ice crystalling. It does get a little ice crystally if you store the finished ice-cream in the freezer.but rarely did I have any left overs so it wasn't a problem. LOL IF you do find it.try making the ice-cream with 2% for a lowfat ice cream. The boxes were quite dusty and had no expiration date so I've been a tad concerned with how old it is since clearly it wasn't a fast moving product. Like I said.I gave up trying to find it and found it at one store quite by accident. Most people you ask at the stores don't have a clue what your asking for and will usually tell you they don't have it. I did find it ONCE by accident but it was not with the jello was on bottom shelve by the spices, nuts, coconut. The Junket brand of RENNET is much much harder to find.I searched every grocery store and then some for a 20 mile radius and couldn't find it. The box of JUNKET desert is occasionally found here in the Pacific NW.but it is worthless for cheese, not sure about ice cream. Hope that is clear to ya'll that didn't grow up in the 70's. There is also a recipe for Junket Desert which you add your own ingredients to that is on the recipe page inside the Rennet by Junket brand. I just used the Junket RENNET tablets and made the desert recipe in the box called "JUNKET DESERT". But it is different from the box of RENNET made by the JUNKET BRAND. The "JUNKET" desert mix and the JUNKET ICE CREAM mix is something you can actually get a package of that does have rennet and other ingredients for a one use desert. The ice cream was yummy.sort of tasted like frozen yogurt, but not so tangy. Hi, I started using Junket RENNET TABLETS to make cheese and LOW fat ice cream back in the 70's when I had tons of kids to keep happy. This is the creamiest ice cream I have ever tasted. You can actually just stick this in your freezer without using an ice cream maker. Of course you can add chocolate, fruit or lots of other things to taste. That way it freezes quicker in the ice cream maker. We stick ours (covered) in the freezer until it just starts to harden just a bit. You now have a thick yogurt-like custard.Ĭhill and make ice cream like you normally would. Just like making cheese)Ĭheck for a "clean break". Doesn't change the flavor, but it looks fabulous. Want "French" Vanilla? Just add a few drops of Annato (yellow cheese coloring). Vanilla Flavoring 3 Junket Tablets (disolved in 2 tbsp cold water)Ĭombine all of the ingredients except for the Junket in a saucepan. Junket does not.ġ Cup Sugar 3 Cups Whole Milk 2 Cups Heavy Whipping Cream 4 tsp. I haven't tried it, but liquid animal rennet would probably leave a little bitterness. Unlike liquid rennet, you can usually find Junket in the pudding section at most grocery stores. The basic idea is that the Junket/Rennet partially curdles the milk, making a custard base without the eggs or much cooking. If any of you use Junket (a tablet form of rennet), the recipe is in the box. This recipe has actually been around for decades. ![]()
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