We love Ice-cream so much~! It’s a lovely dessert to eat in those hot days of summer, but everybody can have some in anytime they like~ We prefer making ours, but this one is new for us and interesting~ I was suggested by a girl to publish it, so here it is~!
Dondurma means ice cream or literally ‘freezing’ and Maraş is the town where this famous ice cream originates.More milk than cream because it is already such a thick ice cream. A grain of mastic pounded with a little sugar for that resiny piney taste and chewiness and some sahlab powder for that thick silky texture.
Sahlab is the ground root of an orchid that grows in Anatolia. It has thickening properties and a delicate flavour comparable to vanilla which is also from a species of orchid. Pure sahlab is impossible to find outside of Turkey, but you can buy a powered version from middle eastern stores. It won’t be quite as stretchy but you will still get that unique texture.
- 900ml of milk
- 300ml of cream
- 200g of caster sugar
- 1 – 2 grains of mastic
- 3 tablespoons of sahlab
In a mortar grind the mastic with a little sugar to a dust and add to the sahlab. Heat the milk, cream and sugar in a heavy based saucepan. Add a little of the milk mixture to the dry ingredients and stir so you don’t get any lumps then whisk into the heating milk. When the milk reaches the boil simmer for 10 minutes on a low heat stirring regularly. It should be nice and thick by now. Cool in a ice bath and pour into your ice cream maker then freeze in a sealed container.
Suggested by, Belén~