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Traditional Turkish Dondurma Ice Cream
Dondurma is a traditional Turkish ice cream that originated in the city of Maraş. This unique dessert is known for its thick and creamy texture, which is achieved by using salep and mastic. The combination of these ingredients gives Dondurma a distinctive flavor and chewy consistency that is unlike any other ice cream. The traditional way of serving Dondurma is to shape it into small balls or cones and serve it with a sprinkle of powdered sugar. In this recipe, we will explore the traditional method of making Dondurma and provide tips on how to achieve the perfect texture and flavor.
Time Cook
30
Level
Intermediate
Calories
250
Allergens
Milk, Tree Nuts, Gluten
Ingredients
2 tablespoons
Salep
10 Calories
1 teaspoon
Mastic
0 Calories
2 cups
Milk
140 Calories
1 cup
Cream
50 Calories
1 cup
Sugar
100 Calories
1/4 cup
Pistachio
50 Calories
Step-by-Step Instructions
1
In a medium saucepan, combine the milk, cream, and sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2
Remove the mixture from the heat and let it cool slightly. Add the salep and mastic, and stir until they are fully dissolved.
3
Pour the mixture into a shallow metal pan or a 9x13 inch baking dish. Let it cool to room temperature, then cover it with plastic wrap and refrigerate it for at least 2 hours or overnight.
4
Once the mixture is chilled, use a fork to scrape it and break up any ice crystals that have formed. This will help to give the Dondurma its characteristic chewy texture.
5
Scoop the Dondurma into small cones or balls and serve immediately. You can garnish with powdered sugar and chopped nuts, if desired.
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