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Junket Ice Cream

A chilled dessert made by setting milk, cream, sugar, and junket with vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Junket Ice Cream

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Junket Ice Cream

Ingredients

Directions

Make the base

  1. Heat the milk, cream, and sugar to 98°F (37°C).

  2. Crush and dissolve the junket tablet in 1 tablespoon cold water, then stir it into the milk mixture.

  3. Add the vanilla and mix well.

Set and freeze

  1. Let the mixture stand undisturbed in a warm room until it jellies.

  2. Chill and freeze before serving plain or with chocolate sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Sugar + junkettop 12% of all pairs
    Smell alikemoderate
    Cooked together82 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Cream + junkettop 13% of all pairs
    Smell alikemoderate
    Cooked together64 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the main body of the set custard as its proteins coagulate.
Cream
Adds fat for a richer, smoother texture in the finished set dessert.
Sugar
Provides sweetness and softens the texture of the frozen dessert.
Junket tablet
Contains rennet, which curdles the milk proteins into a soft, set gel.

The step that matters

Let the mixture stand undisturbed until it jellies. Rennet sets milk into a gel only while the mixture is warm and still. Stirring or moving it during setting breaks the forming gel, leaving a grainy or loose texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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