Are you craving a unique and chewy homemade ice cream with a rich, stretchy texture? Learning how to make Dondurma (Turkish Ice Cream) at home is easier than you think! This traditional dessert, known for its elasticity and resistance to melting, combines salep (a special orchid root flour) with a creamy milk base for an unforgettable treat. Follow this step-by-step guide to create the perfect homemade Dondurma.
Ingredients for Dondurma
For the Ice Cream Base:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 tablespoons salep powder (or a substitute like cornstarch, though not as effective)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Step-by-Step Instructions
Step 1: Prepare the Ice Cream Base
- In a saucepan, mix the milk, heavy cream, and sugar over medium heat until it starts to steam (do not boil).
- Gradually whisk in the salep powder to avoid lumps and ensure smooth texture.
- Continue stirring over low heat for 10-15 minutes until the mixture thickens and becomes stretchy.
- Remove from heat and stir in vanilla extract and salt.
- Let the mixture cool completely, then refrigerate for at least 4 hours or overnight for best results.
Step 2: Churn and Freeze
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
- Stretch and knead the ice cream with a spatula or by hand to enhance its elasticity.
- Transfer to a lidded container and freeze for at least 4 hours before serving.
Tips for the Best Dondurma
- Use authentic salep powder for the best stretch and texture.
- Knead the ice cream after churning to improve elasticity.
- Serve with crushed pistachios or chocolate for added flavour.
Making homemade Dondurma is a fun and rewarding experience that results in a chewy, stretchy, and rich ice cream unlike any other. This traditional Turkish dessert is a must-try for ice cream lovers looking for something unique. Try it today and enjoy this authentic treat from the comfort of your home!
