Dondurma

Thick, stretchy Turkish ice cream, flavoured with mastic and salep flower, which gives it its stretchy texture. It is traditionally enjoyed in the streets of Istanbul and Ankara.

30 min
4 servings
Medium
Budget-friendly
🇹🇷 Türkiye

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Ingredients

Spices & seasoning

1 pinch Fine salt

Optional extras

50 g Chopped pistachios

Instructions

Crush the mastic tears with a pinch of sugar in a mortar until you get a very fine powder.
In a saucepan, dissolve the cornflour and salep in 100 ml of cold milk to avoid lumps.
Add the rest of the milk, the sugar and the crushed mastic, then heat over medium heat, stirring constantly.
When the mixture thickens and simmers, cook for another 5 minutes, stirring, until smooth and coating.
Add the cream and orange blossom water, then leave to cool, stirring from time to time.
Pour the mixture into a container, cover and place in the freezer for 3 hours, stirring every 30 minutes.
Beat the ice cream vigorously with a mixer to make it creamy, then return it to the freezer for 2 hours before serving in scoops.

Variations and tips

Pistachio version. Add 50 g of chopped pistachios at the end of the mixture before chilling.

With what's available here. If salep is impossible to find, double the cornflour and add 1 tablespoon of potato starch for a stretchy texture close to the original.