Dondurma (Turkish Ice Cream)
Turkish ice cream has a chewy and stretchy texture with a natural aromatic flavor coming from salep powder. No ice cream maker is needed for this recipe!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 liter milk
- 1 and ½ cups sugar
- 1 tablespoon salep powder
Instructions
- 1
Combine milk, sugar and salep powder in a large saucepan. Whisk well with a hand whisk.
- 2
Put it over medium heat and cook it until sugar dissolves, stirring continuously.
- 3
Reduce the heat to the lowest and keep cooking until it gets thicker in consistency. This might take 15-20 minutes.
- 4
Transfer it into a freezer-safe container. Let it cool completely.
- 5
Cover it with plastic wrap and put it into the freezer.
- 6
Remove it from the freezer after 30 minutes and mix with a fork for 2-3 minutes. Make sure to fold in the icy bits on the edges of the container. Put it back into the freezer.
- 7
Repeat this 5 or 6 times every 30 minutes. You will see how it gets stretchy in the end and it will get really hard to mix. This shows that your ice cream is almost ready.
- 8
Keep it in the freezer until serving time, at least for 5 hours.
- 9
Take it out 15 minutes before serving. Then you can easily scoop it and serve on the scone or on your desserts.