Chewy Mastiha Ice Cream (Turkish Dondurma)
This no-churn ice cream has the signature stretchy, chewy texture of Turkish dondurma, thanks to salep and mastic. It's creamy, aromatic, and surprisingly easy to make at home.
- Prep30 min
- Cook40 min
- DifficultyMedium
- Servings4
Dondurma, the famous Turkish ice cream, is known for its unique chewy and stretchy texture that doesn't melt as quickly as regular ice cream. The secret lies in two key ingredients: salep (a flour made from orchid tubers) and mastic (a resin from the mastic tree), which together create that elastic consistency.
This homemade version captures all those qualities without needing an ice cream machine. By repeatedly freezing and stirring the mixture, you develop the desired texture, resulting in a rich, creamy, and wonderfully aromatic dessert that pairs perfectly with crunchy pistachios.
Ingredients
Converted amounts are rounded.
Method
- Place a saucepan over low to medium heat. Pour in the milk and bring it to a gentle boil.
- Simmer for 20 minutes, stirring occasionally with a whisk to prevent the milk from sticking, until the volume reduces slightly.
- Add the sugar, salep, mastic, and heavy cream. Continue stirring and boil for another 20 minutes, stirring occasionally, until the mixture thickens and becomes slightly syrupy.
- Remove the saucepan from the heat. Pour the mixture into a 28x36 cm baking pan and let it cool for about 30 minutes.
- Stir the mixture with a wooden spoon, cover with plastic wrap, and place the pan in the freezer for 30 minutes.
- Remove from the freezer and stir the mixture thoroughly with the spoon, paying special attention to the sides to prevent sticking. Return to the freezer.
- Repeat the same process (freeze, stir) 3-4 more times until the ice cream becomes stretchy and chewy.
- Serve in ice cream cones and sprinkle with finely chopped pistachios.
💡 Tips
- If you don't have salep, you can substitute with 1 tablespoon of cornstarch mixed with 1 tablespoon of water, but the texture will be less chewy.
- Grind the mastic gum with a pinch of sugar in a mortar to make it easier to dissolve.
- For a more intense mastic flavor, let the mastic steep in the warm milk for 10 minutes before heating.
Inspired by a recipe from Άκης Πετρετζίκης