A truly wonderful summer dessert! The mastic gives it its unique aroma, while the salep provides its special chewy texture. If you pair it with homemade spoon sweets, you’ll reach perfection.
Ingredients
- 3 tablespoons salep powder
- 900ml whole milk
- 300ml heavy cream (35% fat)
- 1¼ cups sugar
- 1/2 teaspoon mastic
- 2 tablespoons rosewater
Process
Step 1
Dissolve the salep in a small amount of cold milk. Place the remaining milk in a saucepan along with the cream and sugar, and bring it to a boil. Add the dissolved salep and stir continuously with a wooden spoon.
Step 2
Grind the mastic with a little sugar until it becomes a powder and add it to the mixture.
Step 3
Simmer over low heat for 15 minutes, stirring frequently, until it thickens like a cream. Let it cool and then add the rosewater.
Step 4
Freeze the mixture in an ice cream maker. If you don’t have one, transfer the mixture to a stainless steel container and place it in the freezer. When it begins to set, beat it again with a mixer or fluff it up with a fork to prevent ice crystals from forming. Repeat this 3-4 more times every 40 minutes. Keep the ice cream covered in the freezer.
Step 5
Remove the ice cream from the freezer 15 minutes before serving to soften.
