. Traditional saffron ice cream
Whole milk: 4 glasses
Sugar: 1 glasses
Salep: 2 teaspoonfuls
Rosewater: ½ of a glass
Cream: 100 grams
Almond slices and brewed saffron as needed
Recipe:First, pour the cream in a plastic bag, flatten it out very thin, and put the bag in a refrigerator for the cream to freeze.
Pour the milk in a pot and heat it on a stove to boil. Then use mild heat and add some of the brewed saffron and the rosewater (the color of the ice cream becomes brighter when it solidifies, therefore, add more saffron). Mix the salep and sugar together well, add the mixture spoon by spoon to the milk, and stir until the sugar and salep dissolve and the ice cream solidifies ( the sugar and salep must be added little by little for the mixture to be homogeneous).
Heat the mixture on a stove, pour it in a bowl, and put the bowl on ice. Mix the mixture with a mixer to become consistent and a little elastic, and then place the bowl in a freezer. After 30 minutes, remove the bowl and mix it with a mixer to become consistent and elastic, and put it back in the freezer. Repeat this five times.
Cut the frozen cream into pieces and add them to the ice cream together with the almond slices. The mixture should be put in a freezer for at least five hours to be ready for eating. Pour sour cherry syrup or lemon juice on the ice cream and serve it.