I’ve come across Turkish Ice Cream a couple of times during my holidays in Asia, where the bright ice cream stand stood out like a sore thumb alongside endless numbers of Asian snack vendors. Although it would be the last place you’d expect to find Turkish Ice Cream, it always seems to draw quite a crowd with their fun tricks.
Having never tried it myself, I was excited when a Hakiki Ice Cream popped up last year in Enmore- although minus the crowd drawing show.
It’s a nice little ice cream bar, with a delectable selection of sweet pastries in addition to the ice cream which we’d love to try, but ice-cream is what we’re really here for. There’s about 12 different flavours on display, but decision making is hard with many unique flavours (like melon and feta) as well as some of the usual favourites.
Even choosing two flavours each is a difficult task, and I end up choosing the pomegranate and roasted pistachio with intentions of coming back to try the others. Turkish ice cream is incredibly stretchy- a result of the use of salep and mastic, two ingredients which impart elasticity to the mixture.
The stretchiness is noticeable from the moment the ice cream is served into the cup to when you scoop it out yourself. It’s quite a fun texture to play with, whilst still remaining satisfyingly smooth and creamy. Flavour-wise, the roasted pistachio had a fragrant nutty taste but I wasn’t particularly fond of the pomegranate which tasted rather artificial.
We particularly enjoyed the balance of mango and coconut sorbet, without either overpowering the other. The refreshing lemon sorbet was also quite welcome on this scorching hot day.
Turkish ice cream is also supposedly more resistant to melting than other ice creams, but we didn’t get that impression as ours melted quite quickly. To be fair, Sydney weather has been ridiculously hot lately so no amount of thickening agents was ever going to slow the melting!