As summer’s heat envelops us, there’s nothing quite like the creamy delight of homemade Dondurma to cool things down. I first encountered this extraordinary Turkish ice cream on a trip, captivated by its unique chewiness and rich flavor. The aroma of mastic mingling with sweet cream transported me back to sun-drenched streets filled with laughter and joy. After returning home, I knew I had to recreate that experience in my own kitchen.
This Traditional Maraş Dondurması recipe is a true labor of love, featuring a delightful mix of mastic, salep, and smooth cream. Although it may seem intricate, the process of stretching and whipping this ice cream brings satisfaction that fast food desserts simply can’t match. Imagine serving slices of this luscious treat, adorned with a sprinkle of pistachios and a dash of cinnamon, to family or friends. Each bite will not only be a feast for the palate but also a conversation starter, leaving everyone craving more. Are you ready to craft your own delightful Dondurma and bring a taste of Turkey to your table? Let’s get started!
Why is Dondurma the ultimate ice cream?
Uniqueness: This Traditional Maraş Dondurması stands out with its signature chewiness derived from mastic and salep, offering a delightful departure from regular ice creams.
Rich Flavor: The harmonious blend of rich cream, sweet mastic, and aromatic spices creates a satisfying flavor explosion with every bite.
Craftsmanship: Making Dondurma is a rewarding process; the stretching technique allows you to experience the joy of creating something truly special.
Impressive Presentation: Slicing this ice cream garnished with pistachios and cinnamon not only pleases the eye but elevates any dessert table.
Versatile Choice: Perfect for summer gatherings or family dinners, Dondurma is bound to be a hit with everyone.
Dondurma Ingredients
For the Ice Cream Base
• Mastic beads – 3 g (1 tsp) bring a unique flavor and chewiness essential for authentic Dondurma.
• Salep mixture – 65 g (⅓ cup) thickens and gives the ice cream its distinct texture.
• Milk – 750 ml (3 cups) provides a creamy base that’s key to a satisfying dessert.
• Cream – 250 ml (1 cup) adds luxurious richness to each bite.
• Caster sugar – 165 g (¾ cup) sweetens the ice cream to perfectly balance the flavors.
For the Garnish
• Ground cinnamon – to serve, this aromatic spice enhances the dish with warmth and depth.
• Finely chopped pistachios – to serve, offering a crunchy contrast to the creamy texture of Dondurma.
How to Make Dondurma
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Chill the Mastic: Place mastic beads in a freezer for 15 minutes. This helps them become more brittle for easier grinding. Once chilled, mix with a pinch of sugar and grind finely.
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Dissolve Salep: In a small bowl, dissolve the salep in 125 ml (½ cup) of milk, stirring until completely blended. This prepares it to be incorporated smoothly into the mixture.
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Combine Cream and Milk: In a large skillet, blend the cream and the remaining 625 ml (2 ½ cups) milk. Warm gently over low-medium heat, ensuring it doesn’t boil, to maintain the creaminess.
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Incorporate Ingredients: Add the ground mastic and the dissolved salep mixture into the warmed cream mixture. Stir well to combine and infuse all the lovely flavors.
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Stretch the Mixture: Begin “stretching” the mixture by pouring it back into the skillet from a height using a ladle. Continue for 20 minutes until it thickens; for an added chewy texture, stretch for another 20 minutes.
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Cool the Mixture: Transfer the mixture to a bowl and cover with plastic wrap. Allow it to cool at room temperature, ensuring it’s fully chilled before processing.
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Churn to Perfection: Once cooled, pour the mixture into an ice cream machine and churn until it’s almost frozen, about 20-30 minutes, until it reaches a soft-serve texture.
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Freeze Overnight: Transfer the churned ice cream to a lightly greased bread pan lined with plastic foil. Cover with foil and freeze overnight, allowing it to firm up completely.
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Slice and Serve: Five minutes before serving, remove the ice cream from the freezer. Unwrap, slice into 3 cm (1-inch) thick pieces, and serve garnished with a sprinkle of finely chopped pistachios and a dash of cinnamon.
Optional: Drizzle with honey for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Dondurma
Fridge: Store any leftover Dondurma in an airtight container in the fridge for up to 3 days. This helps retain its texture and flavor.
Freezer: For long-term storage, wrap Dondurma tightly in plastic wrap and then in foil before placing it in the freezer. It can be stored for up to 1 month without losing its delightful chewiness.
Reheating: When you’re ready to enjoy your Dondurma again, let it sit at room temperature for about 5 minutes before slicing. This softens the ice cream, making it easier to cut and ensuring the flavors shine through.
Serving Tips: For an exquisite touch, consider garnishing your Dondurma with additional pistachios and a sprinkle of cinnamon before serving, enhancing both taste and presentation!
Make Ahead Options
These Dondurma are perfect for busy home cooks looking to save time! You can prepare the ice cream mixture and refrigerate it for up to 24 hours before churning. Simply follow the first six steps of the recipe, and then cover the cooled mixture tightly with plastic wrap and store it in the fridge. When you’re ready to enjoy your homemade Dondurma, churn the mixture in your ice cream machine until it reaches a soft-serve consistency. Transfer it to the bread pan, freeze overnight, and your delicious dessert will be ready to impress! This make-ahead approach not only saves valuable time but also ensures that your Dondurma is just as delightful and creamy when served.
Expert Tips for Dondurma
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Grind Mastic Properly: Ensure mastic beads are finely ground for better incorporation. If too chunky, it can lead to an uneven texture in your Dondurma.
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Watch the Temperature: Always warm the milk and cream over low-medium heat. Boiling can curdle the mixture, compromising the creaminess of your homemade Dondurma.
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Stretching Technique: Don’t rush the stretching process. It’s essential to pour from a height for at least 20 minutes to achieve that signature chewy texture.
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Cool Completely: Allow the mixture to cool fully before churning. If it’s still warm, it won’t firm up correctly, and you may end up with a soft, icy mess.
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Cut with Care: For beautifully sliced servings, let the ice cream sit for about 5 minutes outside the freezer before cutting. This makes slicing easier and allows flavors to bloom.
What to Serve with Dondurma?
Imagine a lovely evening, where silky, chewy bites of Dondurma are just the start of a delightful summer meal.
- Fresh Fruit Salad: Bright, juicy fruits like strawberries, mangoes, and kiwis provide a refreshing contrast to the dense creaminess of Dondurma.
- Baklava: This sweet, flaky pastry with nuts and honey not only complements the chewy ice cream but also adds an indulgent crunch, perfect for sharing.
- Turkish Coffee: A small cup of this bold brew enhances the sweetness of your Dondurma, creating a harmonious balance and a cozy ending to your meal.
- Rose Water Panna Cotta: The light, floral notes of this creamy dessert are a perfect pairing, enhancing the experience of your Dondurma.
- Grilled Peaches: Their caramelized sweetness brings a warm, smoky flavor that contrasts beautifully with the cold, chewy ice cream.
- Mint Tea: This refreshing drink serves as a palate cleanser, providing a burst of coolness that complements the rich flavors of Dondurma.
- Chocolate Sauce: A drizzle of rich chocolate adds a touch of decadence, deepening the flavor profile while providing an inviting visual appeal.
- Cinnamon Cookies: The warm spices in these cookies create a delightful crunch to nibble alongside your smooth Dondurma, enhancing every bite.
Dondurma Variations & Substitutions
Feel free to put your own spin on this delightful Dondurma recipe and create something uniquely yours!
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Vegan: Substitute milk and cream with coconut milk or almond milk for a dairy-free version with a tropical touch. Use coconut cream for extra richness.
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Nutty Twist: Add a handful of crushed hazelnuts or walnuts into the mix before churning for an unexpected flavor and texture contrast.
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Chocolate Chip: Stir in some dark chocolate chips after the churn for a delicious chocolatey surprise, creating a heavenly combo of flavors.
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Fruit Flavor: Blend in pureed fruits like mango or strawberry before churning to infuse your Dondurma with vibrant, fruity notes. The freshness will be delightful!
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Spiced Delight: Incorporate a pinch of ground cardamom or nutmeg alongside cinnamon for a warm, aromatic twist that will elevate your Dondurma experience.
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Honey Swirl: Drizzle some honey into the cooled mixture before churning for a touch of sweetness and to enhance the smooth texture.
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Matcha Magic: Mix in some matcha powder after you heat the milk mixture for a unique green tea flavor that pairs beautifully with the creamy base.
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Almond Extract: A splash of almond extract can transform your Dondurma into a fragrant and nutty delight, with just a hint of marzipan-like complexity.
Traditional Maraş Dondurması Recipe FAQs
How should I choose ripe ingredients for Dondurma?
Absolutely! When selecting your milk and cream, opt for fresh, high-quality products. Look for whole milk and heavy cream for the richest flavor and texture. If possible, choose organic dairy for a superior taste experience. While mastic beads may be harder to find, make sure they are whole and not overly brittle to ensure their aromatic qualities shine through.
What’s the best way to store leftover Dondurma?
Very! To keep unused Dondurma fresh, store it in an airtight container in the fridge for up to 3 days. For longer storage, tightly wrap the ice cream in plastic wrap, then in foil, before placing it in the freezer. This method protects it from freezer burn and preserves its delightful chewiness for up to 1 month.
Can I freeze Dondurma, and how should I do it?
Absolutely! To freeze your Dondurma, first ensure it’s properly churned and transferred to a lightly greased bread pan lined with plastic foil. Cover it tightly with foil to prevent freezer burn. Remember, it can be stored in the freezer for up to 1 month. When you’re ready to enjoy it, let it sit at room temperature for about 5 minutes before slicing to achieve that perfect serving consistency!
What can I do if my Dondurma doesn’t seem to be thickening during stretching?
If your Dondurma isn’t thickening, it might be because you’re not pouring from a high enough height or not stretching long enough. I recommend pouring from at least 2 feet above the mixture and continuing the process for an additional 20 minutes if needed. The goal is to achieve that signature chewy texture, so don’t rush it!
Are there any dietary considerations for making Dondurma?
Certainly! If you have guests with dietary restrictions, consider using lactose-free milk and cream for a lactose-intolerant option. Additionally, ensure that the mastic is simple and free from any additives for those with allergies. Always check for allergies related to nuts, especially if you plan to serve Dondurma with pistachios, and consider offering an alternative topping if needed.
Can pets eat Dondurma?
No, it’s best to avoid giving Dondurma to pets, as dairy can be hard on many animals’ stomachs, leading to digestive upset. Instead, consider making a pet-friendly frozen treat using pureed fruit or yogurt specifically formulated for pets.
Irresistible Homemade Dondurma: A Chewy Delight to Savor
Ingredients
Equipment
Method
- Chill the Mastic: Place mastic beads in a freezer for 15 minutes. Mix with a pinch of sugar and grind finely.
- Dissolve Salep: In a small bowl, dissolve the salep in 125 ml (½ cup) of milk.
- Combine Cream and Milk: In a large skillet, blend the cream and the remaining 625 ml (2 ½ cups) milk over low-medium heat.
- Incorporate Ingredients: Add ground mastic and dissolved salep mixture to warmed cream mixture and stir well.
- Stretch the Mixture: Pour back into the skillet from a height for 20 minutes until it thickens; stretch for another 20 minutes.
- Cool the Mixture: Transfer to a bowl, cover with plastic wrap, and cool at room temperature.
- Churn to Perfection: Pour mixture into an ice cream machine and churn until almost frozen (20-30 minutes).
- Freeze Overnight: Transfer churned ice cream to greased bread pan lined with plastic foil and freeze overnight.
- Slice and Serve: Remove from freezer, slice into 3 cm (1-inch) thick pieces, and serve garnished with pistachios and cinnamon.