📝 About This Recipe
Hailing from the Kahramanmaraş region of Turkey, Dondurma is a legendary frozen treat famous for its unique elastic texture and resistance to melting. Unlike Western ice cream, it is thickened with 'salep'—a wild orchid tuber flour—and 'mastic' resin, resulting in a chewy, taffy-like consistency that can be eaten with a knife and fork. This recipe brings the aromatic, floral, and creamy essence of the Grand Bazaar right into your home kitchen.
🥗 Ingredients
The Dairy Base
- 4 cups Whole Goat's Milk (Traditional for its high fat content and distinct flavor; cow's milk can be substituted)
- 1 cup Heavy Cream (At least 36% fat content)
- 1 1/4 cups Granulated Sugar (Adjust slightly for desired sweetness)
The Texture & Aromatics
- 1 tablespoon Pure Salep Powder (Must be 100% pure orchid flour, not a pre-mixed beverage powder)
- 1/2 teaspoon Mastic Tears (Small resin droplets; freeze for 10 minutes before grinding)
- 1 teaspoon Granulated Sugar (for grinding) (Used to help pulverize the mastic)
- 1 piece Vanilla Bean (Split lengthwise and seeds scraped)
Garnish & Serving
- 1/2 cup Roasted Pistachios (Finely crushed for topping)
- 1 pinch Ground Cinnamon (Optional dusting)
👨🍳 Instructions
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1
Prepare the mastic by placing the resin tears in a mortar and pestle with 1 teaspoon of sugar. Grind until it becomes a fine white powder. If it gets sticky, freeze it for a few more minutes.
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2
In a small bowl, whisk together the pure salep powder and about 1/4 cup of the granulated sugar. This prevents the salep from clumping when added to the liquid.
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3
In a large, heavy-bottomed saucepan, combine the goat's milk, heavy cream, and the remaining sugar. Stir over medium heat until the sugar is fully dissolved.
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4
Add the vanilla bean seeds and the pod to the milk mixture. Bring the mixture to a very gentle simmer, ensuring it does not boil over.
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5
Slowly sprinkle the salep-sugar mixture into the simmering milk while whisking vigorously and constantly. This is the crucial stage for achieving a smooth base.
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6
Reduce the heat to low. Whisk in the ground mastic powder. Continue to cook the mixture for 30-40 minutes, stirring frequently with a wooden spoon.
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7
Perform the 'aeration' technique: Use a large ladle to scoop up the milk and pour it back into the pot from a height of about 12 inches. Repeat this repeatedly for 15 minutes of the cooking time to develop elasticity.
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8
Once the mixture has thickened to a custard-like consistency and coats the back of a spoon heavily, remove from heat and discard the vanilla pod.
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9
Pour the mixture into a shallow stainless steel or glass container. Let it cool to room temperature, stirring occasionally to prevent a skin from forming.
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10
Cover and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to mature and the proteins to stabilize.
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11
Churn the mixture in an ice cream maker according to the manufacturer's instructions. Because of the salep, it will be much thicker than standard ice cream.
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12
Transfer the churned dondurma to a sturdy container. Use a heavy wooden spoon or a pestle to 'beat' and stretch the ice cream for 5 minutes before the final freeze; this enhances the 'stretchy' characteristic.
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13
Freeze for an additional 4 hours. Before serving, let it sit at room temperature for 5-10 minutes so it regains its signature pliability.
💡 Chef's Tips
Use 100% pure salep; many 'salep mixes' contain cornstarch and sugar which won't provide the same stretch. If you don't have an ice cream maker, you can freeze the mixture in a bowl and beat it vigorously with a hand mixer every 30 minutes for 3 hours. Goat's milk is the secret to the authentic 'wild' flavor and creamy mouthfeel of Maraş dondurma. Be careful not to burn the bottom of the pot; use a heat diffuser if your stove runs hot. When grinding mastic, the sugar is essential to prevent it from turning into a gum mid-grind.
🍽️ Serving Suggestions
Serve a thick slice on a plate with a knife and fork, topped generously with crushed bright green pistachios. Pair with a warm piece of Kunafa or Baklava for the ultimate Turkish dessert experience. Serve alongside a small cup of bitter Turkish coffee to balance the sweetness. Drizzle with a touch of pomegranate molasses for a modern, tangy twist. Sandwich a scoop between two thin wafer cookies (Kağıt Helva).