Monday, September 24, 2012



Turkish ice cream is a lot different than the ice cream we have in  the US. To make the the milk ticker, we use sahlab instead of whipping cream. Sahlab is a very interesting ingredients. It comes from a type of wild orchids which grows in the mountains of Turkey. The root of orchids have two bulbs. To make the sahlab, the smaller bulbs are picked, washed and boiled in milk. Then they are dried for 6 months. To have sahlab, these bulbs are grounded.

  • 4 cups of regular milk
  • 1/4 cup of ground pistachio
  • 1 cup of granulated sugar
  • 1 tsp of ground sahlab
  • 1/2 tsp of vanilla sugar
In a mixing bowl; add sugar, sahlab, and vanilla sugar and mix.
Take milk in a large pot and add the mixture of sugar, sahlab and vanilla sugar. Let it rest an hour.
Take the pot over high heat and whisk it constantly until it starts to bubble.
Set it aside until it is completely cool then place it in the refrigerator to chill.The mixture should be much thicker than regular milk at this point.
Then take it in an ice cream machine with pistachio and run it. In half an hour the ice cream should be ready. Take it in a flat storage cup and put the lid on.

1 comment:

mitten said...

Welcome back....can't wait to try your new recipes!