Heat most of the milk with the sugar in a pan until it starts to boil.

Mix the salep powder thoroughly with the remaining cold milk, then whisk it slowly into the boiling milk; keeping the salep from clumping takes real skill.

Cook over low heat, stirring constantly, for 20 minutes until the mixture coats the back of a spoon.

Let the thickened mixture cool to room temperature, then cover with cling film and chill in the fridge for 30 more minutes.

Fold the separately whipped cream and vanilla into the cooled mixture, transfer to a lidded container and freeze for at least 45 minutes until firm.