In the following recipes the cream is added after the junket prepared from mixtures of milk, sugar and flavors has been partly frozen, a method which is preferred by many.
Coffee Ice Cream
Make a cup of very strong coffee, add it to two quarts of warm
milk in which one cup of sugar has been dissolved, taste in order to
see if the flavor is strong enough, add three dissolved Junket Tablets,
stir quickly for one-half minute, pour into ice cream can and let
stand undisturbed ten or fifteen minutes or until set. Pack with
ice and salt; freeze to a thick mush before adding one pint of
cream, then continue freezing.
Simmons College Peach Ice Cream
Heat two quarts of milk lukewarm in which has been dissolved
one cup of sugar and two teaspoonfuls of vanilla flavor, add
two dissolved Junket Tablets, stir quickly for one-half minute and
pour into ice cream can, let stand undisturbed ten or fifteen minutes
or until set. Pack with ice and salt; freeze to a thick mush before
adding one pint of cream and crushed and sweetened peaches, then
continue freezing. Save the needed amount of peaches to serve on
top of ice cream.
Frozen pudding, strawberries, bananas, or pineapple,
may be added in this way when making any Junket
Ice Cream.
Orange Sherbet
Heat two quarts of milk lukewarm in which has been dissolved
two cups of sugar, then add two dissolved Junket Tablets, stir
quickly for a minute and pour into freezer can, let it stand ten or
fifteen minutes before packing with ice and salt; freeze to a thick
mush, then add juice and grated rind of six oranges and continue to
freeze.
