Ice cream in Turkey is an art form. It’s not the product
itself but the way that they serve it. A typical stall involves the counter
being stacked insanely high in cones and the vendor usually wears a decorative
waistcoat and matching fez. The ice cream is usually fished out of a barrel
with a gigantic ladle before the performance begins. The customer usually holds
out the cone to receive the ice cream, but each wave of the ladle can differ
from a gigantic portion that disappears in front of the customer’s eyes, a
tumbling cone that’s scooped up at the last minute by the vendor, or a cone
that’s stuck onto the ladle. We’ve heard that some people spend up to two years
in training to master the performance. It would be a bit frustrating to wait in
the queue to undergo the performance every time. Hopefully there’s a shortened
version during busy periods so that waiting time is kept to a minimum but
people still have time to enjoy the fun. And of course, hopefully, they’ll take
the performance in good jest. After all, ice cream is a treat and not a necessity.
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