Turkish Ice Cream with Satsudo Potatoes Recreate Turkish Ice Cream with a Mysterious Texture!

Turkish ice cream is characterized by its unique consistency. In Turkey, where it is made, the consistency is obtained by heating a powdered bulb of a plant called sarep while mixing it with milk and other ingredients.

However, sarep is not so familiar in Japan, and it is hard to find it in supermarkets. So this time, I tried making Turkish-style ice cream using a familiar ingredient, "satoimo.

You can also learn how to make it on En-Eat's YouTube channel.

button https://youtu.be/qdowNCBtvzA Watch the video!
Turkish ice cream with "Satomo

" recipe

Ingredients

: 100 g satoimo (cooked this time)
40 ml milk
40 ml cream
20 g sugar

Mix

all ingredients in a blender until liquid.


2. Transfer to a storage bag or container and place in the freezer to chill.


3. Stir once after 2 hours.


4. Place in the freezer again and when it hardens, it's ready to serve.

Will it spread like Turkish ice cream?

Right after you take it out of the freezer, it is so ticklish that you can't fit a spoon in it. If you want to eat it right away, warm it up a little in the microwave. After a while, when it starts to melt, you can stir it and see... it stretches a little bit! It didn't spread like real Turkish ice cream, but the viscosity increased as it was stirred, and it became a "Turkish-style" ice cream. However, please note that if you keep mixing it, it will melt.


The texture is sticky and smooth. You can enjoy the strange texture of the ice cream, which is like a thick rice cake.

There is almost no satoimo flavor. Perhaps because it is sticky and remains on the tongue for a long time, you can feel the taste of milk more firmly than with ordinary milk ice cream.

I also tried making it with 100 ml of satoimo and matcha-flavored soy milk, and the result was a little different from the milk version. You can enjoy the crunchy texture of the mixture of sherbet-like and sticky parts, as well as the mild matcha soy milk flavor.


Satoimo is often used in stews and pork miso soup. By simply combining such a Japanese ingredient, satoimo, with milk and other ingredients, you can easily create an exotic sweet treat. When you are tired of ordinary ice cream, why not try making Turkish-style ice cream with a mysterious texture?