Empty My Fridge
Linden Blossom Ice Cream — Turkish Floral Ice Cream with Salep | Easy Homemade Recipe
Ingredients
- Milk1 l
- Salep · genuine orchid root powder, you can use instant salep powders as well1 tbsp
- Sugar400 g
- Handfuls of linden blossom · fresh or dried- both work2
Instructions
- Pour the milk into a saucepan, add the linden blossoms (mostly flowers, not leaves), bring to a gentle boil, then remove from heat and let steep for 3 to 4 hours.
- Return the pan to medium heat. Stir in the sugar and salep.
- Bring to a simmer while stirring constantly, let it bubble gently briefly, then remove from heat.
- Blend well with a whisk or hand blender, then strain out the larger linden pieces, leaving small bits if you like. Cool to room temperature for about 2 hours.
- Transfer to a covered container in the freezer. Every hour, remove it and whisk or mix thoroughly for about 2 minutes. Repeat 6 to 7 times until too firm to mix.
- When fully frozen and scoopable, it is ready; best eaten within a week.
Summarized from Refika's Kitchen's video. Watch it for the details.
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