Dondurma, also called Maraş ice cream, refers to all types of Turkish ice cream that include ingredients such as salep (ground-up tuber of an orchid), cream, mastic (plant resin), whipped cream and sugar. What makes Dondurma unique is its resistance to melting as well as its solid, stretchy texture – famously allowing vendors to play pranks on customers. This is because of the addition of thickening agents such as mastic and salep.
Some of the traditional toppings include finely chopped pistachios and cinnamon. The ice creams is also often flavored with different ingredients such as fruits, chocolate, spices and nuts.
What makes Dondurma unique is its resistance to melting as well as its solid texture. This is because of the addition of thickening agents such as mastic and salep.
Origin & Cultural Significance
Dondurma originated in the city of Kahramanmaraş, hence the name of the dish.
It is most commonly sold by street vendors who have it on display because it is resistant to melting. People, especially tourists, can also be seen enjoying the famous Turkish tricks played by vendors using dondurma.
They are usually hung on meat hooks and are then served in typical waffle cones.
Turkish Dondurma Recipe
Dondurma, also called Maraş ice cream, refers to all types of Turkish ice cream that include ingredients such as salep (ground-up tuber of an orchid), cream, mastic (plant resin), whipped cream and sugar.
- Mastic beads - 1 tsp
- Salep mixture - ⅓ cup
- Milk - 3 cups
- Cream - 1 cup
- Caster sugar - ¾ cup
- Ground cinnamon (to garnish)
- Finely chopped pistachios (to garnish)
- Begin by taking the mastic beads and putting them in the freezer for 15 minutes.
- After 15 minutes, take them out and shift them in a spice grinder or a mortar and pestle. Add a little bit of sugar and finely grind.
- Now, take 1/2 cup of milk and add salep in it. Mix until it completely dissolves.
- It’s time to take a large skillet and add cream to it. Pour in the remaining 2 1/2 cups of milk. Allow it to heat over a low-medium flame. Throw in the mastic and combine well.
- Next, add the salep combination to the skillet.
- Once done, it’s time to “stretch” the prepared combination. Scoop some of it up with a ladle and pour it back into the skillet from a height. Continue this process for about 20 minutes. Make sure the blend becomes dense by the end of it. If it’s not, keep repeating the method. This will help give the dessert a chewier texture.
- Do it for an additional 20 minutes.
- Now, take a bowl and transfer the prepared mixture to it. Wrap the bowl in plastic wrap and set it aside to cool.
- After it has completely cooled, transfer the blend to an ice cream machine and allow it to process until it is nearly frozen.
- The next step is to grease a bread pan. Remember to line it with plastic foil before transferring the mix to the pan. Once done, cover it with foil paper. Keep it in the freezer for the entire night.
- Remove the prepared ice cream from the freezer just five minutes prior to serving. Get rid of the foil, cut the ice cream into 1-inch-thick slices, and serve on dessert plates. Add some pistachios and cinnamon on top, and you’re done!
Amount Per Serving: Calories: 430Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 56mgSodium: 169mgCarbohydrates: 40gFiber: 3gSugar: 35gProtein: 10g