I love making ice cream with real sugar and clotted cream, because the taste is much better this way.
I had problems with melting the sahlep. One day I was watching Türkmax Gurme channel's "comes from within" program, Chef Yunus Emre Akkor talked about the key point on the matter. Nobody could stop me after that.
ingredients
- 150 grams sugar
- 1 tsp sahlep, PURE
- 1 tsp rice flour
- 1 liter whole milk or raw milk
- 150 grams buffalo clotted cream
preparation
- Put sugar in a zipper bag. Add sahlep and rice flour. Zip, shake for 2-3 min to guarantee sahleb is well mixed. So there won't be lumps when blended with milk.
- Dissolve the sahlep mix by slowly pouring in the milk and whip well til smooth. Put on medium heat, bring to boil. Lower the heat, cook for half an hour stirring occasionally. Will thicken a bit.
- Remove from heat, add clotted cream. Blend in. Keep stirring occasionally til it cools to room temp. When cool, cover and put into freezer.
- Bring out every other hour and whip with mixer. When hard enough not to whip with mixer, switch to spoon/whisk and keep whipping by hand til you can't. When the ice cream is tough and sticky, it's ready to be served.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
EN 
TR