Turkish ice cream, made with goat milk and salep (wild orchid root flour), has a thick, stretchy, almost chewy texture that makes it resistant to melting and, it turns out, perfect for performance art. In the early days, turning a cone upside down over a customer’s head was a dramatic way to prove it was authentic. Now they churn up a crowd by teasing us with cone-fusing tactics when we most need an ice cream cone. The con(e)-men hand you a scoop in a cone that is nested in another cone. When you go to grab it you are left with an empty cone. Or they will flip a cone upside down out of your reach. It all feels like a whack-a-cone experience.