Salep (sometimes spelled Sahleb) is a very curious ingredient, it is a flour from dried tubers of the Early Purple Orchid which is native to Turkey. There it is commonly used to create a milk based drink and also an ice cream called Dondurma. Salep thickens the milk, and when enough is present, it becomes gelatinous. As this mixture is worked and frozen, it becomes elastic. Because of these properties, ice cream made with Salep does not melt the same way as traditional ice cream. Toasting the surface just before serving makes this a very different and interesting contrast in flavor and texture. 

The harvesting of Salep has made the Early Purple Orchid become endangered, so exports of Salep are not very high. I have not been able to find pure Salep, but I have found the drink mix in local International type spice shops. You can also find Salep on eBay. I've never been to Turkey or had this ice cream, but I have been determined to do my best to create something similar.

The Recipe

• 4 cups of Goat's Milk
• 1 cup of Salep Drink Mix
• 1/4 cup of Sugar
• 2 Pieces of Chios Gum Mastic
• 1/2 Teaspoon of Vanilla
• 1/2 Teaspoon of Cinnamon
  
• 1/4 Teaspoon of Xanthan Gum (this keeps the ice crystals small, great when your ice cream maker doesn't have a build in freezer)
  

The Procedure
Gum Mastic is very sticky, to make working with it easier, freeze it. Combine enough of the sugar with the Gum Mastic in the cup of your smallest food processing device. Pulse until the Gum Mastic has been turned into a powder. 

Heat all of the Goat's Milk to 120oF over low heat. Add all of the Salep Drink Mix, Gum Mastic mixture and any remaining sugar. Whisk vigorously and continue heating to 165oF. Whisk frequently to avoid burning the milk.

Remove the mixture from the heat and transfer into the bowl of your stand mixer. Add all of the Vanilla and Cinnamon and Xanthan Gum. Starting whisking on low speed and work your way up to the highest speed to ensure no spattering. Allow this to continue for 15 minutes. Allow this mixture to continue to cool to room temperature, about 30 minutes. Transfer to the refrigerator and chill overnight.

Freeze the mixture in your ice cream maker. Ice cream makes with the freezer bowl work, but ones with a built in compressor work much better.

After plating, take a blow torch and caramelize the top to taste. Serve immediately;