Who knew? Turkish ice cream has two magical ingredients, the root of a wild orchid, salep, and mastic, a chewy resin. These turn ice cream chewy and stretchy. It is reputed that in region in Turkey, there is an especially chewy version that one eats with a a knife and fork. Wikipedia tells me that the name for Turkish ice cream is Dondurma or Maraş Ice Cream.
Suffice to say: I was curious.
A perfect little pre-theatre dessert. I couldn’t resist trying two flavours, the salep mixed in with fresh baklava and orange blossom.
With so many italian gelato stores, and a few Asian-inspired ice creameries, like Passionflower, I’m happy to be introduced to something a little different, and will be likely to stop by to try another flavour when I’m in Enmore.
I love the texture of Turkish ice cream!