baking · vegetarian · gluten-free
Dondurma (stretchy Turkish ice cream)
Elastic, chewy Turkish ice cream thickened with salep (or cornstarch-gum substitute) and mastic.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whisk salep with sugar; whisk into cold milk and cream.
-
2
Cook, stirring, until thickened and stretchy, 15 minutes.
-
3
Add mastic; cool completely.
-
4
Churn, then knead and beat the soft ice cream with a spoon to build stretch.
-
5
Freeze 2 hours; serve with pistachios.
