How to Make Turkish Dondurma: The Stretchy, Chewy Ice Cream That Will Amaze You

Turkish dondurma is not your average ice cream. It’s a unique and delightful treat that will tantalize your taste buds with its chewy texture and incredible stretchiness. Imagine scooping a dollop of ice cream that stretches like taffy – that’s the magic of dondurma! This traditional Turkish ice cream is made with simple ingredients but involves a special technique that creates its signature elasticity.

A Taste of Turkey in Every Bite

Dondurma, which translates to “freezing” in Turkish, originates from the southeastern region of Turkey, particularly the city of Maraş. That’s why you might also hear it called “Maraş ice cream.” This frozen delight has been enjoyed for centuries and is an integral part of Turkish culture.

What sets dondurma apart from other ice creams is its remarkable texture. It’s thick, dense, and incredibly stretchy, almost like a cross between ice cream and chewing gum. This unique consistency comes from the addition of two key ingredients: salep and mastic.

Salep is a flour made from the tubers of wild orchids. It acts as a thickening agent and gives dondurma its signature chewiness. Mastic, on the other hand, is a resin from the mastic tree, known for its slightly piney flavor and elasticity.

Ready to embark on a culinary adventure to Turkey? Let’s learn how to make dondurma at home!

Gathering Your Ingredients

Here’s what you’ll need to make about 1 liter of Turkish dondurma:

• 2 cups (500ml) whole milk
• 1 cup (250ml) heavy cream
• ¾ cup (150g) granulated sugar
• 2 tablespoons (15g) salep powder
• 1 teaspoon mastic powder (optional, but highly recommended for authentic flavor and texture)
• A pinch of salt

Tools of the Trade

• Medium saucepan
• Whisk
• Ice cream maker
• Airtight container

Crafting Your Dondurma Masterpiece

1. Infuse the milk: In a saucepan, combine the milk, heavy cream, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves.

2. Activate the salep: While the milk mixture is heating, in a small bowl, whisk together the salep powder with 2 tablespoons of cold milk until it forms a smooth paste. This step is crucial to prevent lumps in your dondurma.

3. Temper the salep: Gradually add a few spoonfuls of the hot milk mixture to the salep paste, whisking constantly to temper it. Pour the tempered salep mixture into the saucepan with the remaining milk mixture.

4. Thicken the mixture: Cook the mixture over medium heat, stirring constantly, until it thickens considerably. This will take about 10-15 minutes. The mixture should coat the back of a spoon.

5. Mastic magic (optional): If using mastic, lightly crush it into a powder using a mortar and pestle. Add it to the hot ice cream base and stir well to incorporate.

6. Chill out: Remove the saucepan from the heat and let the mixture cool completely to room temperature. For optimal results, refrigerate the mixture for at least 4 hours or overnight.

7. Churn it up: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.

8. Freeze and enjoy: Transfer the churned dondurma to an airtight container and freeze for at least 2-3 hours to allow it to firm up.

Tips from a Dondurma Connoisseur

• Salep sourcing: Salep powder can be found in Middle Eastern grocery stores or online.
• Mastic matters: While optional, mastic truly elevates the flavor and texture of dondurma. Look for it in Middle Eastern markets or online.
• Stretching secrets: To achieve that signature dondurma stretch, use a wooden spoon or paddle to knead and stretch the ice cream while it’s churning.
• Serving suggestion: Dondurma is traditionally served with a knife and fork due to its chewy texture.

Indulge in Your Dondurma Delight

Congratulations! You’ve successfully made Turkish dondurma. Scoop a generous portion and experience the joy of this extraordinary ice cream.