• 1 box Junket® Stracciatella Gelato Mix
  • 3 tablespoons cream
  • 1/3 cup Karo Syrup
  • 2 cups heavy cream
  • 12 oz chocolate Junket® Fudge & Frosting mix hot fudge (slightly warmed but not hot)
  • 8 oz chopped chocolate candy pieces (Nestle Crunch Bar, Kit Kat Bar, or Heath Bar…)


  1. Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
  2. Using an electric mixer, whip heavy cream in a large cold metal or glass bowl until medium to firm peaks form.
  3. While cream is whipping, dissolve a box of Junket® Stracciatella Gelato powder in a small bowl with 3 tablespoons cream. Then stir in Karo syrup until combined.
  4. Gently fold the gelato mixture into the whipped cream taking care not to deflate the mixture.
  5. Pour half of the mixture into the prepared loaf pan. Drizzle half the delicious Junket® hot fudge and half the candy pieces on top of the gelato mixture in the pan.
  6. Add the second half of the whipped gelato mixture into the loaf pan and top the dessert with the other half of the creamy Junket® hot fudge and candy pieces on top.
  7. Cover with the overhanging plastic wrap and put the loaf pan into the freezer until semifreddo firms up. 5 to 6 hours or best overnight.

This is only one version of semifreddo using Junket products. Mix and match different flavor Junket® gelatos, ice cream mixes and delicious & creamy Junket® Fudge and Frosting mix with your favorite ice cream toppings and candies.

The combination our endless! Have fun.

Junket Peanut Butter and Fudge Ice Cream Bars


  • Junket vanilla ice cream mix
  • Junket Fudge mix
  • 3 cups powdered sugar
  • 2 cups marshmallow creme
  • 1/2 cup peanut butter
  • 2 tablespoons whole milk
  • ½ cup Semi sweet Chocolate chips
  • 1 Table spoon coconut oil
  • Peanut chip morsel or Reese pieces

Make Junket ice cream per box instructions. Put in container and freeze until ice cream firms up but not completely set. 1 to 2 hrs

Make Junket Fudge mix per box instructions and pour fudge into 8×8 parchment lined baking dish. Level fudge into single smooth layer. Place in fridge to firm up.

Peanut Butter Marshmallow Cream

  1. Mix together the powdered sugar, marshmallow creme, peanut butter and milk in a medium bowl until it has a soft, doughlike consistency.
  2. After fudge has set spread marshmallow cream on top of fudge. (this mixture is incredibly sticky, and you may need to use your hands. Wet your fingertips and press the marshmallow filling down over the chocolate fudge making an even marshmallow layer.
  3. Take semi hard ice cream and smooth over top of marshmallow cream. Cover and freeze mixture 4 to 6 hours or over night.
  4. Take knife and run around the baking dish to loosen dessert. Flip dish upside down and remove from pan.
  5. Flip back over and place onto parchment covered baking sheet, so fudge is on the bottom.
  6. Cut into 2×2 squares with warm knife.
  7. Heat Chocolate chips and coconut oil in microwave 20 to 30 seconds at a time until chocolate is melted.
  8. Swirl chocolate over squares and place Peanut chip morsel or Reese pieces in center of square.

Home Made Basket


For the Cheese

  • 1 gallon whole milk works very good. Farm Fresh milk (raw milk) works the best
  • 1 tablespoon sea salt
  • 3 Rennet tablets
  • 1/4 cup water


  1. Place milk in to a stainless steel or an enamel 5 quart pot and add salt.
  2. Dissolve Rennet tablets into water.
  3. Heat milk to lukewarm ( 85F to 90F degrees). Turn off heat. DO NOT LET MILK BOIL.
  4. Stir Rennet water into the warm milk.
  5. Let milk stand for 40 to 45 minutes.
  6. After 40-45 min you should have a thick layer of curd.

Basket Cheese


  • 1 – gallon whole milk
  • 2 – junket tablets (rennet tablets)


  1. Place milk in pot warm to about 90-100 degs.
  2. Crush 2 junket tablets in cup add a little heated milk stir then place within the whole pot.
  3. Mix well maintain heat in milk for another 5 minutes.
  4. Then take pot off heat cover with lid add towels over pot ( safe location ) to hold heat and wait for 50-60 mins.
  5. After 50-60 min wait The milk should be pudding consistency if not, wait longer.
  6. Once pudding consistency put pot back on heat and slowly warm start stirring and milk will start curdling… pull out curds and place in cheese basket.
  7. Once basket filled squeeze to pull out water in cheese basket.
  8. Add a little salt to taste
  9. Then place in fridge when ready to eat.

Italian Easter Cheese — Mother Mildred Valiante’s Recipe

Equipment Needed

  • Plastic basket for cheese (a couple)
  • 6-8 Quart stainless steel pot approximately 4″ high Stainless steel flat mesh strainer
  • Food Thermometer
  • Cheese Cloth (triple line the basket and rinse the cheese cloth under hot water before using

Ingredients needed

  • 6 Junket Rennet Tablets crushed (Market Basket sells them)
  • 1 Gal. Whole Milk (less 1 cup if adding 1 cup Heavy Cream (the cheese is richer tasting)
  • 1 Cup ofHeavy Cream (You don’t have to use the cream, it’s my idea


Pour the milk and heavy cream into the large Pot and heat to approximately 110 degrees. Crush 6 Junket Rennet Tablets into a small cup of milk to melt the crushed tablets and stir it into the milk. Then, remove the pot from theheat so that the mixture will jell together. This will take a few hours or less. You Will see the curds separating from the whey.

Prior to this point, put the cheesecloth lined strainer into a Pyrex glass that holds the cheese basket without falling into the Pyrex glass.

When you see the whey separating in the pot from the curds, put the pot back on low heat and with the strainer, start to pull the curds toward you until almost all the curds have come together.

Then remove the pot off the heat and start removing the curds to the cheese basket and fill it with as much of the curds that you can. Then, tum the basket over into the palm of your hand (the cheese will come out) and nudge the cheese back into the basket. You will see the design of the basket. Take another basket and repeat the process. Refrigerate the baskets in a plastic container with a cover. Whey will continue to extract from the cheese; I leave it in the container to keep the cheese moist.


When you put the cheese into a plastic container you just made, the whey will continue to extract from the cheese and will become denser.


Prior to straining the curds into the baskets, you may want to add salt, pepper, herbs and other seasonings if you prefer. We have always eaten it with eggs on Easter Sunday morning without seasonings or with the appetizers served before the main meal.

Florence Lemanshi

Betty’s Pudding Cake


  • One box Junket Danish Dessert Strawberry pudding mix
  • One box Jell-O cook & serve chocolate pudding mix (Do not use instant)
  • One box Nabisco graham crackers
  • Three bananas


  1. Line bottom of 8”X12” glass baking pan with graham crackers.
  2. Make Junket pudding according to instructions on box.
  3. Pour pudding over graham crackers and spread evenly.
  4. Slice bananas into small 1/2 inch rounds and place on top of pudding.
  5. Put another layer of graham crackers on top of bananas.
  6. Make Jell-O pudding according to instructions on box.
  7. Pour pudding over graham crackers and spread evenly.
  8. Place in refrigerator for about 4 hours to set. Top with whipped cream and serve.

Hint: For a tangier version, use Junket® Danish Dessert Raspberry pudding.

Ray Karch

Pie Glaze

Stir contents of package into 1¾ cups cold water or fruit juice in medium saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly. Fold in 4 cups sliced fresh strawberries or other fresh fruit. Pour into 9-inch baked pie crust. Chill 3-4 hours or until firm. Garnish with whipped topping. Well-drained canned or frozen fruit, coconut and nuts can also be folded into Danish Dessert.

Pie Filling

Stir contents of package into 1 cup cold water or fruit juice in medium saucepan. Bring to full boil. Boil 1 minute, stirring constantly.

After boiling 1 minute, immediately pour into 9-inch baked pie crust. Chill.

Fruit Sauce

Stir contents of package into 2 1/2 cups cold water or fruit juice in medium saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly. Fold in 4 cups sliced fresh strawberries or other fresh fruit.

For more flavor, add 1 lemon slice or 1/2 stick cinnamon while cooking. Serve sauce warm or chilled over cake, ice cream, bread pudding or rice pudding.

Ricotta Cheese

Ingredients to turn one gallon of milk into one pound of cheese

  • 1 gallon fresh milk (the fresher the milk, the more predictable the cheese)
  • 2-3 tsp. active cultured buttermilk (1/2 cup plain yogurt will also work, yogurt must contain live and active culture)
  • 1/2 tablet Junket® Rennet Tablet (1/4 tablet will work, but takes a bit longer to coagulate)
  • salt


  • 5 quart pot with lid. Heavy stainless is the best, but a light enameled pot can be used if you stir continuously during heating, or heat over boiling water. (Avoid aluminum which can dissolve in the acid.)
  • Wooden spoon to stir whey while heating (a long handled spatula works too)
  • Thermometer (32-220 °F or 0-110 °C) to monitor temperature of whey
  • Receiving container to catch draining whey (a clean plastic bucket will do)
  • 1 quart bowl to receive dipped curds
  • A fine meshed strainer to dip out floating curd
  • Large strainer to suspend over receiving pot
  • Fine weave cloth a boiled handkerchief or a non-terry cloth dish towel to drain ricotta

INGREDIENTS: Whey left from turning a gallon of milk into cheese. This will make about 6-8 ounces of ricotta (almost a cup)

1. Place the whey left over from making basic cheese in a non-reactive pot. Cover and let sit overnight (12 to 24 hours) at room temperature to develop sufficient acidity.

2. The next day, heat the acidified whey over a moderate fire with stirring (do not let it stick or burn) until its temperature is near boiling (220°F or 95°C). Do not let boil over.

3. Remove from heat. Cover and allow the “cooked” whey to cool undisturbed until it is comfortable to the touch (several hours)

4. DO NO STIR UP THE CURD. Gently scoop out most of the fine, delicate curds with the fine strainer and place in a bowl.

5. Set up a receiving container with a large strainer lined with a fine clean cloth. Pour the remaining whey through the cloth (it filters slowly). After most of the whey has drained through, add the curds and let continue to drain.

6. Allow the whey to drain out for 1-2 hours. Then pick up the corners of the cloth, suspend like a bag over a sink to allow the last of the whey to drain out of the ricotta. This will take several hours. It can be done in the refrigerator overnight.

7. Remove the drained ricotta from the cloth, pack into a container, cover and store in the refrigerator. Use it soon after making. Alternatively, ricotta will freeze very well.