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Dessert

Junket Cream Ice

A frozen dessert made by thickening sweet milk and cream into a creamy jelly and freezing with ice and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and sugar 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 ↓

Junket Cream Ice

Ingredients

Directions

Prepare

  1. Add cream to sweet milk according to desired richness; use ¼ part cream for a rich ice.

  2. If no cream is available, use clear milk for a good quality Frozen Junket.

  3. Prepare as a plain junket, using more sugar and flavoring than for pudding.

Freeze

  1. When thickened into a soft, creamy jelly, pour into a freezer can.

  2. Pack with ice and salt, then freeze immediately.

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

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

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

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

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Sweet milk
Forms the base that thickens into the soft, creamy jelly.
Cream
Adds fat, giving a richer and smoother texture.
Sugar
Adds sweetness; more is used than for plain junket pudding.
Ice
Chills the mixture so it freezes when packed with salt.

The step that matters

Pack with ice and salt, then freeze immediately. Salt lowers the freezing point of the melting ice, making it colder than plain ice. This colder brine is what lets the creamy mixture freeze, so it should be frozen right after packing.

“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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