Dondurma, also known as Turkish ice cream, is a unique and delightful treat that will tantalize your taste buds. Unlike traditional ice cream, dondurma has a chewy, elastic texture that allows it to stretch like taffy. This intriguing consistency comes from the addition of salep, a flour made from orchid tubers, and mastic, a resin from the mastic tree.
The origins of dondurma can be traced back centuries to the Kahramanmaras region of Turkey, where it remains a beloved dessert. If you’re looking for a fun and delicious dessert adventure, I encourage you to give dondurma a try! In this article, we’ll unlock the secrets to making this chewy treat in your own kitchen.
Gathering Your Ingredients
Here’s what you’ll need to make approximately 1 quart of dondurma:
- 2 cups (473 ml) whole milk
- 1 cup (237 ml) heavy cream
- ¾ cup (150 g) granulated sugar
- 2 tablespoons (18 g) salep powder (find it at Middle Eastern grocery stores or online)
- 1 teaspoon mastic gum powder (optional, but adds a classic flavor and aroma)
- Pinch of salt
A Note on Ingredients
- Salep powder: This is the magic ingredient that gives dondurma its unique texture.
- Mastic gum powder: While optional, it imparts a subtle pine and floral aroma. If you can’t find it, your dondurma will still be delicious!
Tools of the Trade
- Medium saucepan
- Whisk
- Ice cream maker
- Airtight container
Crafting Your Dondurma: A Step-by-Step Guide
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Combine and Heat: In your saucepan, whisk together the milk, heavy cream, sugar, salep powder, mastic gum powder (if using), and salt. Heat over medium heat, stirring frequently to prevent sticking.
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Thicken the Mixture: Continue cooking and stirring until the mixture thickens noticeably, about 15-20 minutes. It should coat the back of a spoon.
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Chill Out: Remove the pan from the heat and allow the mixture to cool completely. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight. This chilling allows the salep to fully hydrate, resulting in the signature chewy texture.
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Churn It Up: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
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Time to Freeze: After churning, transfer the dondurma to an airtight container. Freeze for at least 4 hours to allow it to firm up completely.
Dondurma Ingredients
Tips and Tricks for Dondurma Success
- Patience is key: Don’t rush the chilling and freezing times, as this allows the starches in the salep to work their magic.
- Test the stretch: Once churned, you can test the consistency by scooping some up with a spoon. It should stretch a bit before breaking.
- Don’t be afraid to experiment! Dondurma is a blank canvas for flavors. Try adding chopped pistachios, rosewater, or a swirl of fruit preserves before freezing.
Presenting Your Dondurma Masterpiece
Dondurma is traditionally served in cones or cups. For a truly authentic presentation, use a long-handled paddle to scoop and stretch the dondurma before serving.
Scooping Dondurma
Frequently Asked Questions
Q: Can I make dondurma without an ice cream maker?
A: While an ice cream maker yields the best results, you can still achieve a decent texture without one. Pour the chilled mixture into a freezer-safe container and freeze for 1 hour. Remove and whisk vigorously to break up ice crystals. Repeat this process every hour for 3-4 hours, or until the desired consistency is reached.
Q: Where can I find salep powder?
A: Salep powder can be found at Middle Eastern grocery stores, specialty spice shops, or online.
Enjoy!
There you have it! Making dondurma at home is an adventure worth embarking on. With a bit of patience and these simple steps, you’ll be scooping up this chewy Turkish delight in no time.
Be sure to check out our other delicious ice cream recipes on Family Cuisine! We have something for everyone, from classic vanilla to more adventurous flavor combinations. Happy scooping!
