Rennet Ice Cream

[iratherfly]

4 Teaspoons Vanilla Flavoring??? (Synthetic vanillin??? Methyl vanilin?)

Come'on now! Get your inner artisan to go to the store and get you some real vanilla beans and extract:
- Use one whole Vanilla bean. Split the bean open and scrape the seeds. Drop the seeds in the cream and the bean pod leftovers too.
- Heat up to high heat, mix well. Now let steep for 30 minutes as you cool down to 110F.
- Add 1tsp real vanilla extract (Bourbon or Tahitian), mix and continue with recipe at the 110F point.
- Remove the bean pod leftovers just before churning.

[DeejayDebi]

Hi, I started using Junket RENNET TABLETS to make cheese and LOW fat ice cream  back in the 70's when I had tons of kids to keep happy.  The ice cream was yummy...sort of tasted like frozen yogurt, but not so tangy.  I have some in the cupboard as I type.  The "JUNKET" desert mix  and the JUNKET ICE CREAM mix is something you can actually get a package of that does have rennet and other ingredients for a one use desert.  But it is different from the box of RENNET made by the JUNKET BRAND. 

The Junket brand of RENNET is much much harder to find...

I used to order it direct from the company Here

[SueVT]

This is Brilliant!  I've gotta try it!!

I have no idea where to get Junket, I haven't seen it in years..... I'll try google...

[linuxboy]

You can use liquid rennet, too, Sue.

[SueVT]

wouldn't it taste sort of like calf stomach ice cream then?  hmmmmmm........

[DeejayDebi]

No it wouldn't taste like calves stomach. Sue I poted a link for the Junket just click the word HERE in the post above yours.

BTW that Danish raspberry dessert thing is great for whipping up a quick dessert or adding to tarts. It separates into two layers. Pretty neat.

[Ozark Lady]

If you are looking for Junket rennet, I just bought a box, it was with the ice cream cones, toppings etc.  It was not with the puddings in our local grocery store.

I see this is an older post, but, this is summer time, or ice cream time!

[Brie]

Leave it to you, Sailor--I wouldn't be surprised if you added a tad of P. Roqueforti to your next batch for a trial. Ah, Blue Rocky Road! Kidding aside, I would imagine there are many flavor elements to add into the ice cream--vanilla extract for the French vanilla would be great.

[Sailor Con Queso]

You're too much Brie.

So here you go. You saw it here first... Stilton Ice Cream or maybe Rocky Roqueforti

Step 1 - Grate 2 cups of 90 day old Stilton (preferably lemon rind ginger)
Step 2 - Start churning your favorite ice cream mix (2 quarts)
Step 3 - When the ice cream mix has flocculated pour grated Stilton into the mix
Step 4 - Add fruits, nuts, or other ingredients as desired.
Step 5 - Use a floc multiplier of 7 and continue processing. Note a lower floc multiplier will yield a soft ice cream.
Step 6 - When mix has achieved a clean break, ladle carefully into individual bowls or aging hoop.
Step 7 - May be aged at 25F or below and 1% humidity for up to 4 weeks. But it will never last that long.
Step 8 - Enjoy.....

I actually might try this.

Seriously, the rennet ice cream is wonderful.

[Brie]

Of course you will try, blues brother. And you will add ginger. Speaking of ginger, I think both of our ginger stiltons are almost ready to crack--yours with the crystalized lemon and mine with ginger and lime. I think I'll wait till the four month mark for mine, and possibly buy some hot fudge 

[Sailor Con Queso]

You will find that the Ginger Stilton is not really a sweet cheese. The ginger just gives it a nice little ZING that lingers a bit after the blue flavor has gone. Like wasabi on sushi.

My Lemon Rind/Ginger is ready - can't wait. We cut a Ginger Stilton for a large party last weekend. I want to finish that one up first. Won't be long.