Rennet Ice Cream

Rennet ice cream, also known as junket, is a traditional, custard-like dessert made by setting sweetened milk or cream with rennet, the same enzyme used to make cheese. It has a uniquely smooth, delicate texture that is lighter than standard ice cream, as it sets gently rather than being churned and frozen hard. This old-fashioned treat is often flavored with vanilla, nutmeg, or other simple spices.

🍽️ Nutrition at a glance

This dessert is high in fat and carbohydrates, primarily from cream and sugar, with a moderate amount of protein from the milk. A typical serving provides a good source of calcium and phosphorus, with a calorie count generally in the range of 250-350 kcal.

Nutrition breakdown

Calories	300 kcal
Protein	6 g
Carbs	32 g
Fat	18 g
Fiber	0 g
Sugar	30 g
Sodium	100 mg
Calcium	200 mg
Phosphorus	150 mg
Vitamin A	150 mcg
Vitamin D	1.5 mcg
Riboflavin (B2)	0.25 mg
Potassium	280 mg
Magnesium	20 mg
Zinc	0.8 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, rennet ice cream is a fascinating link to historical dairy preservation, using the same enzyme that creates cheese to create a sweet, spoonable dessert. Nutritionally, the use of rennet means it sets without the need for the extensive churning and freezing of modern ice cream, resulting in a distinctively tender, almost flan-like mouthfeel.