Toasted Almond Ice Cream

1 package Vanilla Junket® Ice Cream Mix
1 cup (1/2 pint) heavy cream
1 cup cold milk
1-1/2 teaspoons almond extract
1/2 teaspoon green food color
1/4 cup chopped toasted blanched almonds
2 tablespoons chopped maraschino cherries
Beat cream, mild and Junket® Ice Cream Mix in a bowl. Beat with egg beater until thick, 1 to 2 minutes. It will not stiffen. Add almond extract and food color and mix well. Pour 1/2 the mixture into freezing tray and freeze according to directions on package for refrigerator ice cream. Leave other half in the bowl in refrigerator. When partly frozen sprinkle almonds and maraschino cherries on top of ice cream. Pour on remaining mixture and continue freezing.

Strawberry Ice Cream

1 package Vanilla Junket® Ice Cream Mix
1 cup cold milk
1 cup (1/2 pint) heavy cream
1 cup crushed sweetened strawberries
A few drops red food color

Chill bowl thoroughly.  Add Junket® Ice Cream Mix to 1 cup cold milk, and beat with egg beater until smooth. Whip 1 cup (1/2 pint) heavy cream in a chilled bowl until it will hold its shape, do not over-whip. Mix thoroughly. Add the crushed strawberries and food color. Mix well. Pour into freezing tray or container. Freeze to desired hardness.

 

Rocky Road Ice Cream

1 package Chocolate Junket® Ice Cream Mix
1 cup cold milk
1 cup (1/2 pint) heavy cream
1/2 cup chopped nuts
8 chopped marshmallows

Chill bowl thoroughly. Add Junket® Ice Cream Mix to 1 cup cold milk, and beat with egg beater until smooth. Whip 1 cup (1/2 pint) heavy cream in a chilled bowl until it will hold its shape, do not over-whip. Add chopped nuts and marshmallows. Mix thoroughly. Pour into freezing tray or container. Freeze to desired hardness.

 

Orange Freeze

2 packages Junket® Vanilla Ice Cream Mix
3 cups whole milk
1-1/2 cups orange juice
3 drops orange food coloring
Combine Junket® Ice Cream Mix and milk. Stir until Ice Cream Mix is dissolved. Stir in orange juice and food coloring. Pour mixture into freezing container of ice cream maker. Follow procedure recommended by manufacturer of ice cream maker for preparing ice cream.

Chocolate Peppermint Ice Cream

1 package Chocolate Junket® Ice Cream Mix
1 cup cold milk
1 cup (1/2 pint) heavy cream
1/4 cup finely crushed peppermint candy

Chill bowl thoroughly.  Add Junket® Ice Cream Mix to 1 cup cold milk, and beat with egg beater until smooth. Whip 1 cup (1/2 pint) heavy cream in a chilled bowl until it will hold its shape, do not over-whip. Add the finely crushed peppermint candy. Mix thoroughly. Pour into freezing tray or container. Freeze to desired hardness.

Chocolate Peanut Butter Ice Cream

1 package Chocolate Junket® Ice Cream Mix
2 cups cold milk
1 cup (1/2 pint) heavy cream
12 teaspoons peanut butter
Chill bowl thoroughly. Warm 1/2 cup of milk and dissolve peanut butter in it. Cool and add 1/2 cup of cold milk.  Add Junket® Ice Cream Mix to 1 cup cold milk, and beat with egg beater until smooth. Whip 1 cup (1/2 pint) heavy cream in a chilled bowl until it will hold its shape, do not over-whip. Mix thoroughly. Pour into freezing tray or container. Freeze to desired hardness.

Angel Ice Cream

1 package Vanilla Junket® Ice Cream Mix
1 cup cold whipping cream
1 cup milk
3/4 cup angel food cake (pieces)
1/3 cup candied fruits
1/3 cup maraschino cherry juice
Whip cold whipping cream until it holds its shape – do not over-whip. Add Junket® Mix for Ice Cream to milk and beat with egg beater until smooth. Mix thoroughly with whipped cream without beating. Stir in angel food cake, finely chopped candied fruits and maraschino cherry juice. Mix well and freeze.