Homemade Maraş-style ice cream: milk thickened with salep, then beaten while freezing for its famous stretchy, chewy texture. A refreshing summer dessert.
Ingredients
Instructions
- 1
Mix the salep powder and sugar well in a bowl; this keeps the salep from clumping.
- 2
Pour the cold milk into a heavy-based pot and gradually whisk in the salep sugar.
- 3
Bring to a boil over medium-low heat, stirring constantly, then keep stirring over low heat for 25-30 minutes until thickened and reduced by about a quarter.
- 4
Transfer to a deep container and cool to room temperature with cling film pressed onto the surface.
- 5
Put the container in the freezer; for the first 3 hours, take it out every 30-40 minutes and beat it vigorously with a wooden spoon or mixer.
- 6
Once stretchy and thick, freeze for at least 2 more hours; before serving, beat and pull it with a spoon and portion it out.
Nutrition
Per serving
| Calories | 215 kcal |
|---|---|
| Protein | 4 g |
| Carbs | 42 g |
| Fat | 4 g |
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