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Turkish Dondurma Ice Cream

Traditional Turkish dondurma with a chewy, stretchy texture and slow melt. Creamy milk and pure salep create the signature elasticity, while optional mastic adds a subtle resinous aroma for an authentic street-food experience.

Advanced
55 min
6 servings
Turkish Dondurma Ice Cream

Ingredients

  • 1 liter (4 1/4 cups) whole milk
  • 200 g (1 cup) granulated sugar
  • 10 g (2 tsp) pure salep powder (orchid root flour)
  • 1/4 tsp (1 g) ground mastic, optional
  • •••See the full ingredient list and shop it in the app.

Method

  1. 1If using whole mastic resin pieces, grate or pulverize them with a small amount of sugar until you have a fine powder. Measure out the ground mastic if using.
  2. 2In a small bowl, combine the salep powder and 80 ml (1/3 cup) of the milk to make a smooth slurry without lumps.
  3. 3Pour the remaining milk into a medium saucepan and add the sugar, the salep slurry, ground mastic if using, and the salt. Whisk gently to combine.
  4. 4Place the saucepan over low heat. Stir frequently and gently with a wooden spoon or heatproof spatula to avoid scorching. Do not let the mixture boil.
  5. ••• Cook along hands-free with timers and step-by-step guidance in the app.