Salep Ice Cream

Salep Ice Cream
Kaimaki Ice Cream with the intense aroma of mastic of Chios island and unique texture thanks to the salep. The salep is necessary component to become chewy without flowing. Is very easy to make, you just need patience until frozen to taste.
The original Salep Powder -an essential ingredient for this ice cream- without admixtures with corn flour, comes from the dried and ground tubers of wild edible orchid and is a very expensive unique component. You can find it in stores selling spices. It is also used in preparation for the drink salep, and the cream salep, for the cold winter months.
work: 30′ time: 4h:30′ easy:

Salep Ice Cream

Orchid - Orchis, Salep

Plants in Greek mythology

In Greek mythology, Orchis was the son of a nymph and a satyr. During the festivities in honor of Bacchus, committed sacrilege by attempting to rape a priestess. His punishment was to be torn apart by wild beasts and be transformed into a lean and modest plant.
Theophrastus was the first of the ancient writers reported on orchids. It was he who gave the name Orchis scientifically, starting with the myth of Orchis and reflecting its resemblance of dicotyledon root with male genitals, what was the cause of the old man's testicle adventure.
The ancient Greeks believed that they could control the sex of their unborn children eating orchids. If the father ate large Orchids young child would be male, if the mother ate small Orchids, the child would be born female.
Salep is known as herb of Asclepius and Hippocrates. It comes from the roots-tubers of wild edible orchid (Orchis Mascula) and speculated that the settlers took with them when they left their homeland to Asia Minor, where they established their own colonies. From them they learned the Turks, while many of us believe it is Turkish drink. In the old times, doctors cured with herb salep and used it as a medicinal herb for the throat, stomach, asthma and colds.

Ingredients (6 servings)

  • 500g (1.1 lbs) goat milk
  • 400g (14.1 oz) sour cream
  • 120g (4.2 oz) sugar
  • 2 tsp salep powder authentic
  • 1 tsp mastic powder of Chios island
  • almond slivers, roasted
  • candied cherries, sour cherries preserves or honey
In a glass with 100 g cold milk pour dust salep. Mix well until the salep is completely dissolved and have no clods.
Pour the remaining milk in a saucepan, on a medium to low heat to boil.
Pound the mastic in the mortar, with a little sugar, and add to the milk.
Add to skillet the dissolved in milk salep, sugar and sour cream. Mix well.
Let the mixture boil, stirring occasionally with a wooden spoon.
When becoming a slightly thick cream remove from heat and let cool.
Pour the mixture into ice cream maker to freeze or put in the freezer. Stir every half hour, with a fork 2'-3', total 4-5 times.
Salep Ice Cream Salep Ice Cream
To serve, remove 10 minutes before from the freezer fill bowls and garnish with candied cherries preserves or honey. Sprinkle with almond slivers, roasted.

Author:Zambia G. Sifaki