Ice cream and chilled desserts
Traditional Maras-style Turkish ice cream made with salep and mastic, known for its dense, elastic texture that can be sliced with a spoon. This recipe is patiently beaten and frozen to recreate the flavor of a muhallebici (milk-pudding shop) at home.
Pour the milk into a pot and begin heating over medium heat. Before it boils, move to the next step once steam rises around the edges.
Mix the salep, sugar, and powdered mastic together while dry, then add to the milk without letting lumps form. Cook over medium heat, stirring constantly, for about 15 minutes, until thick enough to coat a spoon.
Remove the mixture from the heat and cool to room temperature, stirring occasionally. Cover with plastic wrap to prevent a skin from forming.
Important: Transfer the mixture to a deep container and place it in the freezer. For the first 3 hours, take it out every 45 minutes and beat vigorously with a mixer or spatula; this breaks up ice crystals and creates the elastic texture.
After the final beating, leave the ice cream in the freezer for at least 3 more hours to firm up. Before serving, let it soften at room temperature for a few minutes, then serve in spoon-cut slices.
Important: The ice cream’s signature elastic texture depends on beating it several times as it freezes; each time breaks up ice crystals and creates a creamy consistency. Contains milk. It contains no flour or wheat products, so it is gluten-free. Salep and mastic are available from spice shops. Allergen: The ingredient list includes milk and dairy products. Check packaged product labels for other allergens.
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