Wild Orchid Ice Cream in Filo Cups

Preparation info
  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

Salep flour, which gives this ice cream its light and elastic consistency, is milled from the dried tubers of a species of wild orchid found in the Anatolian plateau. These tubers apparently resemble the testicles of a fox, and this gave the flour its name! It’s widely thought to be an aphrodisiac.


  • 700 ml/24 fl oz/ cups whole milk
  • 2 ts


  1. Pour 350 ml/12 fl oz/ cups of the milk into a small mixing bowl, add the salep flour