Usak-style ice cream cooks milk, salep, and sugar slowly, then churns into a stretchy traditional summer dessert.
20 min prep 25 min cook 360 min rest
Keeps the screen on · step-by-step guide · built-in timer
Mix the salep and granulated sugar in a dry bowl.
Heat the milk in a pot, and when it reaches the boiling point, add the sugared salep little by little.
Stir the mixture over low heat for 20 minutes until thickened.
Add the clotted cream and cook for 3 more minutes.
Bring the mixture to room temperature and transfer it to the freezer.
Freeze for 6 hours total, taking it out every 30 minutes and whisking for 5 minutes.
Serve with chopped pistachios.
💡 Tip: Mix the salep with sugar before adding it to the milk; if added directly, it will clump.
🍽️ Serving suggestion: Serve the ice cream cold in a plain cone, with crushed pistachios, or with fresh fruit.
~246
kcal calories
7
g protein
34
g carbs
9
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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