Easy Stretchy Turkish Ice Cream Recipe Won't Melt (3 Ingredients) by Donna John
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Who doesn't love ice cream? But stretchy ice cream? Why not? Turkish ice cream is stretchy because it's made with salep. Salep is a is a type of powdered orchid bulb. Salep also makes the ice cream resistant to melting. That won't be a problem during the colder months, but how cool is that when it's 100 degrees F outside?
You won't need an ice cream maker for this easy Turkish ice cream recipe, and all you need is three ingredients. Here is your short shopping list: milk, granulated sugar and salep powder. The Turkish recipe is cooked in a saucepot on the stove before being poured into a loaf pan and frozen. (There is a little stirring involved during the freezing process.)
I bet the family will love exploring a different culture through food, especially ice cream! Serve this stretchy Turkish ice cream as a sweet snack or for dessert after any dinner.
Cuisine: Turkish
Prep Time: 8 hours
Cook Time: 20 minutes
Total Time: 8 hours and 20 minutes
Servings: 6
Ingredients
- 1 liter milk (a little over 4 cups)
- 1 1/2 cups granulated sugar
- 1 tablespoon salep powder
Here's how to make it:
- Put all the ingredients into a saucepot. Whisk to combine. Cook over medium heat, whisking, until the sugar dissolves.
- Reduce heat to low and continue to cook until it thickens, about 15 to 20 minutes.
- Pour the mixture into a loaf pan and let it cool completely. Cover and put it into the freezer. Freeze for 30 minutes.
- Remove and stir with a fork for about 3 minutes. Put it back into the freezer. Repeat this about five or six times, every 30 minutes, until it gets stretchy and hard to stir. Once this happens, let it continue to freeze undisturbed for at least 5 hours.
- Remove from the freeze about 15 minutes before serving.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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