Pistachio, Peach, and Oreo Ice Cream Recipes

By  Bill Curreri 

I mixed one packet of your Junket Vanilla ice cream plus 1 3/4 cups of fat-free/lactose free Half & Half as my go-to vanilla ice cream base (my favorite flavor), and then added two teaspoons of pistachio pudding for the pistachio ice cream, 1/2 can of sliced peaches for the peach ice cream, and 4 teaspoons of chopped-up Oreo Mini cookies for the Oreo ice cream. I mixed all three using a Toastmaster hand held aerator mixer and then froze all three Ninja canisters overnight.

Next day I mixed each canister in my Ninja Creami Deluxe ice cream maker (using the Lite Ice Cream setting) and served. If you serve these dishes immediately after mixing with the Ninja you have more of a soft serve type ice cream. However, if you wait another 24 hours and then serve, you have a much more traditional hard ice cream taste, texture and feel.

The peach and pistachio ice creams were both first time experiment recipes. On my next effort I probably will cut back on the canned peach slices to give that dish a creamier texture. (My grandkids love peaches and that’s why I used them as much as I did.) And I would also like to try cutting back on the Oreo Mini cookies to give that recipe a more vanilla/Cookies N’ Cream look, flavor and texture. (However, I will admit that my favorite recipe is your Junket Vanilla Ice Cream served using the above vanilla base recipe.)

I have found that the advantage to using your Junket Vanilla Ice Cream mix together with the Ninja Creami Deluxe is that you only have to mix the ice cream in the Ninja Creami Deluxe the very first time you prepare it. Essentially, most ice cream recipes for the Ninja Creami Deluxe require you to re-spin the ice cream mix everytime you serve it. Not so when using any of your Junket Ice Cream mixes. With Junket, you just take the ice cream out of the freezer and serve! No additional fuss or mess. And less wear and tear on the Ninja Creami Deluxe mixer as well. This plus the texture, taste and mouthfeel pairing your Junket Ice Cream mixes with fat-free half & half and a Ninja Creami Deluxe really does create an outstanding and rich tasting ice cream product.

My grand daughters went crazy over all three dishes! My daughter also has the Ninja Creami Deluxe ice cream maker and is constantly looking to create healthier ice cream dishes for my grandkids. So everyone was impressed by how using your vanilla flavor ice cream mix in the above recipes led to a richer/creamier ice cream taste and texture.

Semifreddo

Ingredients

  • 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…)

Directions

  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

Ingredients

  • 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

Ingredients

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

Directions

  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

Ingredients

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

Directions

  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

Instructions

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.

Note

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.

Suggestion

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.

Enjoy,
Florence Lemanshi

Betty’s Pudding Cake

Ingredients:

  • 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

Directions:

  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.