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Dessert

Frozen Junket

A chilled dessert made from milk, junket tablets, eggs, sugar, cream, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Frozen Junket

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the junket base

  1. Heat the milk until warm, but do not let it scald or boil.

  2. Dissolve the junket tablets in a little cold water and stir into the warm milk quickly.

  3. Remove from heat and let the mixture sit in a warm place until it sets, about 30 minutes.

Add the eggs and cream

  1. Separate the egg whites and yolks.

  2. Beat the yolks with the sugar until creamy, then add to the junket and mix until smooth.

  3. Fold in the beaten cream and the stiffly beaten egg whites.

Freeze

  1. Add flavoring to taste and pour the mixture into an ice cream freezer.

  2. Churn according to the manufacturer's instructions.

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.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Junket + sugartop 12% of all pairs
    Smell alikemoderate
    Cooked together82 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Junket + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together64 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Milk
Forms the liquid base that the junket tablets set into a soft curd.
Junket tablets
Contain rennet, which coagulates the warm milk into a soft, custard-like set.
Eggs
Egg yolks add richness and smoothness, while whites are folded in for lightness.
Sugar
Sweetens the mixture and softens the texture of the frozen result.
Rich cream
Adds fat for a creamy, smooth texture after freezing.

The step that matters

Keep the milk warm but not scalding. Milk that scalds or boils can make the curd fail to set properly and gives a grainy, uneven texture. Gentle warmth lets the rennet coagulate the milk into a smooth set.

“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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