Stretchy Salep Ice Cream needs to be on your Food Bucket List! It is so unique, super cool, elastic, and rich with flavor and history. And no ice cream maker required! Stretchy Salep ice cream takes only a handful of ingredients and a few hours of time, mostly freezing time. You won't believe the stretch!
The first step to making this stretchy salep ice cream is to get your milk and cream heated. You will bring it to a simmer then keep the heat on low. Have your salep and sugar already mixed together and then, gradually add it to heated cream while whisking. If you are using vanilla powder for flavor, add it now. If you have extracts, wait until the end. I decided to use vanilla and rose water to further enhance the flavor of this ice cream, so I added these at the end of the cooking.
Allow mixture cook for approximately 45 minutes. Make sure to stir it at times and use your ladle or spoon to lift up the mixture and pour it back down. I heard that helps with the stretch!
After 45 minutes you will have a thickened mixture that resembles pudding or custard before you chill it. Allow it to come to room temp.
Then you will want to keep this ice cream in the freezer. Use a freezer proof bowl and cover with plastic wrap. Now comes your wait and whisk period. For the next 2-3 hours, you will get that mixture out every 30 minutes or so. Then you will want to whisk and stretch it upwards for a couple of minutes. Repeat every 30 minutes until you have reached 5-6 whisk sessions (2-2.5 hours).
Then allow to freeze without touching it for about 4 hours or overnight and the next morning it has STRETCH! Leave it on the counter for about 5-10 minutes from the freezer if you do the overnight method. This ice cream was insanely stretchy and fun! You must try this at some time in your life! The ice cream is chewy, elastic, and COOL! Top with some crushed pistachios and you've got a Turkish treat that will be incredibly memorable.