Ice cream and chilled desserts
This traditional dessert is made by thickening milk with salep powder over low heat. It takes patience and care to mix the salep without lumps, then is enriched with whipped topping and set in the freezer without a special machine.
Heat most of the milk with the sugar in a pot until it begins to boil.
Thoroughly mix the salep powder with the remaining cold milk. Slowly pour it into the boiling milk while whisking constantly; mixing salep without lumps takes care.
Cook the mixture over low heat for 20 minutes, stirring constantly, until thick enough to leave a smooth coating on a spoon.
Cool the thickened mixture to room temperature, cover the surface with plastic wrap, and chill in the refrigerator for another 30 minutes.
Fold the separately whipped topping and vanilla into the cooled mixture. Transfer to a covered container and freeze for at least 45 minutes, until firm.
Adding salep powder directly to hot milk can make it lumpy. Mix it with cold milk first, then add it for a smooth texture. It is easier to scoop 5 minutes after taking it out of the freezer. Allergen: contains dairy.
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