Ice cream and chilled desserts
This dessert is made by combining a milk base cooked with salep powder and cream. No ice cream maker is needed. Since it freezes in a large container, it makes plenty to scoop and share at a gathering.
Put the milk, salep powder, granulated sugar, and vanilla in a pot. Cook over low heat for 35 minutes, stirring constantly, until thick enough to coat the back of a spoon.
Transfer the base to a container and let it cool to room temperature, then chill it in the refrigerator until completely cold.
Whip the cold cream until stiff.
Gently fold the cooled salep base into the whipped cream, transfer the mixture to a wide container, and freeze for at least 6 hours.
Do not add the milk base to the cream until it has cooled completely; a warm base will deflate the cream and leave an icy, grainy texture when frozen. Allergen: contains dairy.
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