Here’s a little piece of Little Falls history you can actually make.
We found this Strawberry Junket Ice Cream recipe in a 1926 recipe booklet published by the Domestic Science Department of The Junket Folks in Little Falls, New York.
Junket was a rennet-based product used with milk to make custard-like desserts and ice creams. The old booklet even makes a point of explaining that Junket was not a gelatin or cornstarch dessert. Junket Rennet Tablets are still sold today, so this nearly 100-year-old recipe can still be made.
And you don’t need an ice-cream maker to try it — we’ve included a simple freezer method below.
Strawberry Junket Ice Cream
Makes 2 quarts
- 2 Junket Tablets
- 1 quart milk
- ¼ pint cream
- 1 cup sugar
- 1 cup strawberry juice
- 1 tablespoon cold water
Directions
Mash fresh strawberries through a sieve to make 1 cup of juice.
Mix the milk and cream and warm to lukewarm. Add the sugar and strawberry juice.
Dissolve the Junket Tablets in the cold water, add to the milk and juice, and stir briefly. Pour immediately into a container and let stand until firm.
Modern method: Once the mixture has set firm, transfer it to a modern ice-cream maker and freeze according to the manufacturer’s directions.
No ice-cream maker? No problem. Once the mixture has set firm, place it in a shallow freezer-safe container and freeze for about 30–45 minutes. Stir or whisk it thoroughly to break up the ice crystals, then return it to the freezer. Repeat every 30–45 minutes until it reaches an ice-cream consistency, usually about 3–4 hours.
Recipe from a 1926 booklet published by The Junket Folks, Little Falls, N.Y.
Does anyone remember Junket Tablets in the kitchen — or someone in your family making Junket?
