Dondurma
Dondurma, the famous Turkish ice cream, is known for its unique texture, which gains a stretchy and elastic consistency thanks to the special combination of salep and masticha. This ice cream has been made in Turkey for centuries, and street vendors spectacularly stretch, twist, and shape it before it reaches the hands of the guests. The main ingredient of dondurma is salep, which is an orchid root powder, and this gives the consistency its special density and elasticity. Masticha, an aromatic ingredient derived from pine resin, gives it a unique, slightly smoky flavor. Making homemade dondurma can be challenging, as traditional versions are constantly kneaded to achieve the proper elasticity. However, this recipe gives you the opportunity to make this authentic Turkish specialty at home! Serve with chopped pistachios or a little honey to make it even more delicious!
Ingredients for this recipe
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Preparation Steps
1
In a heavy-bottomed saucepan, combine the milk and heavy cream. Heat over medium heat, being careful not to let it boil.
2
Add the sugar and stir until completely dissolved. Then, sprinkle in the saffron and finely ground masticha.
3
In a small bowl, whisk the salep with a little lukewarm milk until smooth. Gradually add the salep mixture to the saucepan while stirring constantly.
4
Continue to cook over low heat, stirring constantly, for 15-20 minutes, or until the mixture thickens and becomes stretchy.
5
Let the mixture cool completely at room temperature, then refrigerate for at least 4 hours.
6
Once thoroughly chilled, pour the mixture into a freezer-safe container. Every hour, stir vigorously or knead by hand to achieve the dondurma's signature elastic texture.
7
Before serving, let it sit at room temperature for a few minutes, then stretch and cut it in a manner similar to traditional Turkish ice cream. Garnish with chopped pistachios or almonds.
