Dondurma (Turkish Ice Cream)
Dondurma, a traditional Turkish ice cream, is renowned for its unique texture and elasticity. Dondurma is not just a dessert but a cultural experience that embodies the essence of Turkish hospitality.
THE ORIGIN OF Dondurma ice cream?
Dondurma, the traditional Turkish ice cream, has its origins traced back to the late Ottoman Empire. Its unique texture and elasticity come from the use of salep, a flour made from the tuber of the wild orchid, and mastic, a natural resin from the mastic tree. This combination creates a creamy, chewy consistency that distinguishes it from other ice creams. Historically, dondurma vendors would whip the mixture with long-handled paddles, often entertaining customers with playful sales techniques. The popular flavors typically include pistachio and vanilla, and it is often served on a cone or in a cup. Today, dondurma continues to be a beloved treat in Turkey and has gained recognition worldwide for its distinctive characteristics and rich heritage.
what is salep:
Salep is a flour made from the tuber of the orchid genus Orchis, commonly used in Middle Eastern and Mediterranean cuisines. It has a unique, slightly sweet flavor and a thickening quality, often used to make beverages like salep milk, desserts, and ice cream. Traditionally, salep has also been prized for its purported health benefits, including its use as a remedy for digestive and respiratory issues. However, due to overharvesting and conservation concerns regarding wild orchids, their use is restricted in some regions.
To make original Turkish Dondurma, you will need the following ingredients:
4 cups of whole milk
1 cup of sugar
1 tablespoon of salep (a flour made from the tuber of the wild orchid)
1 cup of heavy cream
1 tablespoon vanilla extract
1 teaspoon mastic (POTIONAL)
Step- by- step Dondurma recipe:
WHY is salep essential in dondurma recipe?
Salep is essential in dondurma, or Turkish ice cream, because it provides a unique chewy texture and helps stabilize the mixture, preventing ice crystals from forming. Salep also adds a distinctive flavor that enhances the overall taste of the ice cream, making it rich and creamy. Its ability to thicken the ice cream base contributes to the characteristic elasticity and stretchiness that sets dondurma apart from other ice creams.
Tips for making Dondurma (Turkish Ice Cream):
To make authentic Dondurma, start with high-quality ingredients: use milk, cream, and sugar for the base, and add salep, a flour made from the tuber of wild orchids, for its distinct stretchy texture.
Salep: It may be difficult to find, but it’s essential for the unique texture of dondurma. Ensure you have quality salep, which is key to achieving the desired texture.
Stir continuously until the mixture thickens to a custard-like consistency, then cool it completely.
Texture Testing: Dondurma is meant to be stretchy, so be patient during the freezing process and ensure proper incorporation of air.
Temperature Control: Always control the heat, as overheating can cause the mixture to curdle.
Enjoy with traditional toppings like pistachios or mastic for added flavor!
frequently asked questions
To make traditional Dondurma ice cream, here are some frequently asked questions:
What ingredients do I need for Dondurma ice cream?
You will need milk, sugar, salep (a flour made from the tuber of the orchid plant), and heavy cream.
How long should I cool the Dondurma mixture?
Allow the Dondurma ice cream mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
What is the churning method?
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, or hand-beat every 30 minutes for several hours for a more traditional approach.
How should I store the Dondurma ice cream?
Transfer the churned Dondurma ice cream to an airtight container and freeze it for at least 6 hours before serving for the best texture.
Dondurma (Turkish Ice Cream)
Course: Ice CreamCuisine: TurkishDifficulty: Meduim12
servings60
minutes40
minutes300
kcal4
hours6
hoursDondurma, a traditional Turkish ice cream, is renowned for its unique texture and elasticity. Dondurma is not just a dessert but a cultural experience that embodies the essence of Turkish hospitality.
Ingredients
4 cups of whole milk
1 cup of sugar
1 teaspoon mastic (POTIONAL)
1 tablespoon of salep (a flour made from the tuber of the wild orchid)
1 cup of heavy cream
1 tablespoon vanilla extract( OPTIONAL)
Directions
Mix Salep and Sugar:
- Mix the salep powder, sugar (and mastic) in a small bowl. This helps to avoid lumps when adding it to the milk.
Heat the Milk:
- Pour 1 liter of whole milk into a large pot and bring it to a boil over medium-high heat for 10 to 15 minutes. The goal here is to evaporate some of the water content to make the ice cream creamier. You should stir the milk from time to time.
Adding Salep & sugar mixture:
- After the milk has boiled for 15 minutes, add the sugar and sahlep mixture.
Thickening Phase:
- Continue boiling for another 10-15 minutes until the mixture thickens (You’ll notice it starting to thicken). If you’re making vanilla ice cream, add the vanilla extract.
Incorporate Cream and Vanilla:
- Once thickened, reduce the heat to low and stir in the heavy cream, mixing well. Cook for an additional 5 minutes.
Cool the Mixture:
- Once the mixture has thickened and coats the back of a spoon, Remove it from heat and let the mixture cool to room temperature. Then transfer to an airtight container and refrigerate for at least 4 hours, preferably overnight.
Churn the Ice Cream:
- Once chilled, pour the mixture into an ice cream maker. Follow manufacturer instructions to churn until you reach a soft-serve consistency (usually about 20-30 minutes).
- If you don’t have a machine, stir the mixture vigorously every 30 minutes to break up ice crystals and achieve that stretchy texture.
Freezing:
- Transfer the churned ice cream to a loaf pan or similar container. Cover with plastic wrap and freeze for at least 4-6 hours until firm.
Serving:
- Dondurma is typically served with a long-handled scoop. When serving, stretch it using an ice cream scoop or a spatula to showcase its signature elasticity.
Notes
- Ensure you have quality salep, as this is key to achieving the desired texture.
- For the best results, enjoy your Dondurma within a week or two for optimal flavor and texture.
- Texture Testing: Dondurma is meant to be stretchy, so be patient during the freezing process and ensure proper incorporation of air.