Mastic ice cream

Mastic ice cream

Dondurma

By
From
Eat Istanbul
Serves
6-8
Photographer
David Loftus

Although dondurma is the generic word for ‘ice cream’ in Turkish, most people associate it with the incredible chewy and elastic ice cream made with a combination of milk, cream, sakız (mastic, which makes it chewy) and salep orchid root (which thickens it). Easier to make than the usual custard-based ‘gelato’ of Italy, it has an addictive and intriguing flavour. TV channels often show the antics of the dondurma makers from Kahramanmaraş in the south-east of Turkey who make this stretchy ice cream that can be hung from hooks and even lift cars off the ground!

Ingredients

Quantity Ingredient
500ml milk
3 tablespoons salep
150ml double cream
120g granulated sugar
5g piece of mastic, finely ground

To serve

Quantity Ingredient
a little runny honey

Equipment

Quantity Ingredient
ice cream machine

Method

  1. Combine half the milk and the salep in a small saucepan over low heat and stir or whisk continuously until the salep has dissolved and thickened the milk. Meanwhile, in another saucepan, heat the remaining milk with the cream and sugar over low heat until almost boiling. Add the mastic and salep mixture and whisk continuously for 5–7 minutes.
  2. Transfer the mixture to a bowl and refrigerate it until cold, then put it in an ice cream machine and freeze according to the manufacturer’s instructions. Serve drizzled with a little honey.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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