How to cook
In a large bowl, mix the sugar, salep and vanilla - these are the dry ingredients.
Put the milk on the stove and heat it, while adding a little of the dry mixture to it.
Stir constantly until you get the consistency of a pudding.
Reduce the temperature to the lowest setting and let it cook for 30-40 minutes.
Remove it from the heat and wait for it to cool, transfer it into another container and place it in the freezer for 30 minutes.
Take it out and use a fork to stir the mixture for about 2-3 minutes.
Put the dairy ice cream back in the freezer.
Repeat this 3-4 times, every half an hour.
Only then transfer the Turkish ice cream into another container with a tightly closing lid and put it back in the freezer for 5 hours.