Dondurma Recipe – Turkey Special
Dondurma is a traditional Turkish ice cream known for its unique, chewy texture and creamy flavor. Made with milk, sugar, and mastic gum (for elasticity), it’s typically served in cones where vendors stretch and twirl it with special scoops. Unlike regular ice cream, Dondurma has a smooth, dense consistency, thanks to the addition of salep (an orchid root powder), making it perfectly creamy and slightly elastic. This iconic treat is a favorite in Turkey, offering a fun and delicious twist on traditional frozen desserts.
- Prep Time10 min
- Cook Time50 min
- Total Time1 hr
Dondurma Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon mastic gum (optional, for authentic texture)
- 1/2 teaspoon vanilla extract (optional)
- 1 tablespoon lemon juice (optional, for a slightly tangy flavor)
- 1/4 cup water
How to make Dondurma:
Prepare the Cornstarch Mixture:In a small bowl, mix the cornstarch with 1/4 cup of cold water until smooth and dissolved.
Heat the Milk and Cream:In a medium saucepan, combine the whole milk, heavy cream, and sugar. Place over medium heat and stir occasionally until the sugar has completely dissolved.
Add the Cornstarch:Gradually add the cornstarch mixture to the milk and cream mixture, stirring constantly. Bring the mixture to a simmer over medium heat, and continue stirring until it thickens (this should take about 5-7 minutes). The mixture should have a custard-like consistency.
Add Mastic Gum (Optional):If using mastic gum (which gives Dondurma its signature chewy, elastic texture), crush it into small pieces using a mortar and pestle, then add it to the milk mixture. Stir until it dissolves completely. Mastic is optional but adds an authentic flavor and texture that’s characteristic of Turkish ice cream.
Cool the Mixture:Once thickened, remove the saucepan from the heat. If you like, add the vanilla extract and/or lemon juice at this stage for extra flavor. Stir well, then let the mixture cool to room temperature.
Freeze:Once the mixture has cooled, pour it into a shallow container. Place the container in the freezer, and let it freeze for about 2-3 hours. After this initial freezing, remove it and stir the mixture vigorously with a spoon or whisk. This helps break up the ice crystals and makes the ice cream smooth.
Repeat Freezing and Stirring:Place the mixture back in the freezer. Every 30 minutes to 1 hour, take it out and stir vigorously. Repeat this process for 4-5 hours until the ice cream becomes firm, creamy, and smooth.
Serve:Once the ice cream reaches your desired consistency, scoop it into bowls or cones. Turkish Dondurma is known for its stretchy, chewy texture, so you may notice that it doesn’t scoop like traditional ice cream. If it’s too hard, let it sit at room temperature for a few minutes before serving.
Recipe Notes:
Mastic Gum:Mastic gum is a key ingredient that gives Turkish ice cream its signature stretchy, chewy texture. It has a unique, pine-like flavor, which is why it’s often used in Turkish Dondurma. If you can’t find mastic gum, you can make Dondurma without it, though it won’t have the same elasticity.
Flavoring:You can customize the flavor of your Dondurma by adding different extracts, such as rose or orange blossom water, or even crushed pistachios, which is a popular variation.
Stirring and Freezing:The key to making the perfect Turkish ice cream is the frequent stirring while freezing. This mimics the churning process in an ice cream maker. If you have an ice cream maker, feel free to use it, but make sure to freeze the mixture in layers, stirring in between.
Serving:Turkish Dondurma is often served in cones and eaten with a special Turkish ice cream scoop, which is used to stretch and twirl the ice cream. If you don’t have a traditional scoop, a regular ice cream scoop or spoon will work just fine.
Storage:Store Dondurma in an airtight container in the freezer for up to 1-2 weeks. If it becomes too hard to scoop, let it sit at room temperature for a few minutes before serving.
