Turkish Ice Cream - Dondurma
Dondurma , literally Turkish for "freezing", is the name given to ice cream in Turkey. You can purchasing dondurma from a street vendor in Turkey. The ingredients of dondurma typically includes milk, sugar, salep, a-nd mastic. It is believed that dondurma originate from the city a-nd region of Maras , so dondurma also known as Maras Ice Cream.
There are two qualities distinguish Turkish ice cream: texture a-nd resistance to melting. Inclusion of the thickening agents salep, a flour made from the root of the Early Purple Orchid, a-nd mastic, a resin that imparts chewiness. The Kahramanmaras region is known for maras dondurması, a variety which contains distinctly more salep than usual. Because the tough a-nd sticky, sometimes it is eaten with a knife a-nd fork.
Do you want to try to make dondurma? We need some ingredients:
3g mastic beads (it is the resinous sap from the mastic tree, which is native to Greece. We can get them from s-elected delis a-nd specialist spice shops. )
65g (about 1/3 cup) salep mixture (We can get it from s-elected delis)
750ml (about 3 cups) milk
250ml (about 1 cup) pouring cream
165g (about 3/4 cup) caster sugar
some ground cinnamon a-nd finely chopped pistachios(as you like)
Now let us begin.
1. Freeze mastic beads for 15 minutes, then using a spice grinder or mortar a-nd pestle, finely grind with a pinch of sugar.
2. Whisk salep mixture with 125 ml (about 1/2 cup) milk until dissolved. S-et aside.
3. Heat remaining 625 ml (2 a-nd 1/2 cups) milk a-nd cream in a large saucepan over low - medium heat. Whisk in mastic until combined, then add salep mixture. Using a ladle, scoop some of the cream mixture, then from a height, pour back into the pan in a continuous motion, this "stretches" the mixture. Repeat, stirring constantly, to prevent the mixture burning, for 20 minutes or until thickened. Transfer the mixture to a bowl, cover the surface closely with plastic wrap to prevent a skin forming a-nd cool completely.
4. Transfer the mixture into an ice cream machine, a-nd freeze according to the instructions of manufacturer.
5. Lightly grease a 1 litre loaf pan, then line with plastic wrap, leaving 5 cm overhanging. Pour mixture into pan, cover with overhanging wrap a-nd freeze overnight.
OK, tomorrow we will be able to enjoy it. To serve, remove the ice cream from freezer 5 minutes beforeha-nd. Turn out onto a board a-nd, working quickly, cut into 3 cm slices a-nd divide among plates. Dust with cinnamon a-nd scatter with pistachios to serve.
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There are two qualities distinguish Turkish ice cream: texture a-nd resistance to melting. Inclusion of the thickening agents salep, a flour made from the root of the Early Purple Orchid, a-nd mastic, a resin that imparts chewiness. The Kahramanmaras region is known for maras dondurması, a variety which contains distinctly more salep than usual. Because the tough a-nd sticky, sometimes it is eaten with a knife a-nd fork.
Do you want to try to make dondurma? We need some ingredients:
3g mastic beads (it is the resinous sap from the mastic tree, which is native to Greece. We can get them from s-elected delis a-nd specialist spice shops. )
65g (about 1/3 cup) salep mixture (We can get it from s-elected delis)
750ml (about 3 cups) milk
250ml (about 1 cup) pouring cream
165g (about 3/4 cup) caster sugar
some ground cinnamon a-nd finely chopped pistachios(as you like)
Now let us begin.
1. Freeze mastic beads for 15 minutes, then using a spice grinder or mortar a-nd pestle, finely grind with a pinch of sugar.
2. Whisk salep mixture with 125 ml (about 1/2 cup) milk until dissolved. S-et aside.
3. Heat remaining 625 ml (2 a-nd 1/2 cups) milk a-nd cream in a large saucepan over low - medium heat. Whisk in mastic until combined, then add salep mixture. Using a ladle, scoop some of the cream mixture, then from a height, pour back into the pan in a continuous motion, this "stretches" the mixture. Repeat, stirring constantly, to prevent the mixture burning, for 20 minutes or until thickened. Transfer the mixture to a bowl, cover the surface closely with plastic wrap to prevent a skin forming a-nd cool completely.
4. Transfer the mixture into an ice cream machine, a-nd freeze according to the instructions of manufacturer.
5. Lightly grease a 1 litre loaf pan, then line with plastic wrap, leaving 5 cm overhanging. Pour mixture into pan, cover with overhanging wrap a-nd freeze overnight.
OK, tomorrow we will be able to enjoy it. To serve, remove the ice cream from freezer 5 minutes beforeha-nd. Turn out onto a board a-nd, working quickly, cut into 3 cm slices a-nd divide among plates. Dust with cinnamon a-nd scatter with pistachios to serve.
related articles
Screaming - 5 Korean Novelty Ice Cream
Garlic ice cream - a subtle flavor
Spaghettieis - Ice Cream Spaghetti from Germany
Ice Cream in France
Delicious British dessert - Arctic roll
Ice Cream in Finlan-d
Halva ice cream
Fried Ice Cream
Ice Cream around the World-China
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Foie Gras Ice Cream
