Dondurma (Turkish Ice Cream)

dondurma_(turkish_ice_cream)

Turkish Dondurma, also known as Turkish Ice Cream, is an iconic and beloved dessert in Turkey. Known for its unique and elastic texture, this sweet treat has captured the hearts and taste buds of locals and tourists alike.

Dondurma is believed to have originated in the ancient city of Maraş, now located in Southern Turkey. This region is known for its abundance of pistachios, which are a crucial ingredient in the making of traditional Turkish Dondurma. The city of Maraş is also where the famous “Maraş Dondurması” is made, which is an especially luxurious and creamy version of Turkish Ice Cream.

One of the secret techniques used in the preparation of Turkish Dondurma is the use of salep, which is a starchy flour made from the roots of the purple orchid. This ingredient gives the ice cream its unique texture, enabling it to have a chewy and stretchy consistency. In addition to salep, another important ingredient in the recipe is mastic, which is a resin obtained from the mastic tree. This resin is what gives the ice cream its distinctive aroma and flavor.

Making Turkish Dondurma requires a great deal of skill and expertise, as the mixture needs to be continuously stirred and beaten for a significant amount of time. This process helps to incorporate air into the ice cream, resulting in a light and fluffy texture. The ice cream is then frozen for several hours until it reaches its desired consistency.

One of the most distinctive characteristics of Turkish Dondurma is its resistance to melting. This is due to the use of salep, which acts as a natural thickener and reduces the melting rate of the ice cream. This feature of Turkish Dondurma has led to a number of amusing tricks and pranks that ice cream vendors play on their customers. Some vendors will use long wooden paddles to playfully tease and taunt their customers, causing the ice cream to stretch and snap back unexpectedly.

Turkish Dondurma can be enjoyed in a variety of ways. It is often served on its own, either in a cone or a cup, with traditional toppings such as crushed pistachios or shredded coconut. It can also be used as an ingredient in other desserts, such asbaklavaor kunefe, or paired with fresh fruit or sweet syrups.

In addition to its delicious taste, Turkish Dondurma is also appreciated for its cultural significance. It has become a symbol of Turkish hospitality and generosity, and is often offered to guests as a sign of welcome and respect. The art of making and serving Turkish Dondurma has been passed down through generations, and remains an important part of Turkish culinary heritage to this day.

Overall, Turkish Dondurma is a unique and delicious dessert that deserves to be celebrated and enjoyed. Whether you are a seasoned connoisseur or trying it for the first time, this iconic treat is sure to delight your taste buds and provide a memorable culinary experience.

Ingredients:

  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup sugar
  • 1 tablespoon salep (ground orchid root powder)*
  • 1 tablespoon mastic gum**

Instructions:

  1. In a medium-sized pot, mix together the milk, heavy cream, and sugar over medium heat, stirring constantly, until the sugar dissolves and the mixture starts to simmer.
  2. Add the salep and mastic gum to the pot and mix well. Continue to stir the mixture while it simmers for about 10-15 minutes or until it thickens and becomes gooey. Be careful not to overcook it, as it will become too hard to scoop later.
  3. Remove the pot from the heat and let it cool completely. Once it has cooled down, transfer it to an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, transfer the mixture to a container and freeze it for about an hour, until slightly solidified. Then, take it out and blend it with a stand mixer or hand mixer until smooth, then return it to the freezer for another hour, repeating this process until it’s thick and creamy.
  4. Once the ice cream is ready, serve it with a scoop or two and enjoy!

*Note: Salep can sometimes be hard to find, you can try to buy online or replace it with corn starch, but the result will not be the same.

**Note: Mastic gum is optional, but it gives the ice cream its chewy, stretchy texture. If you can’t find it, replace it with a few drops of vanilla extract.