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.

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.

Ruby Whipped Cream Cheese Pie

1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix, either flavor
2 packages (3 oz. each) cream cheese, softened
1/2 cup sugar
1/2 pint (1 cup) whipping cream, whipped
1 baked 9-inch pie crust
Prepare Junket® Danish Dessert according to package directions for pie filling. Cool slightly. In small mixing bowl, beat cream cheese and sugar until well blended. Gently fold in whipping cream. Set aside 1 cup cream cheese mixture. Spread remaining cream cheese mixture in baked pie crust. Spoon Danish Dessert evenly over top. Garnish with reserved cream cheese mixture. Chill 3 to 4 hours or until firm.

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.