Turkish Ice Cream, known as “Dondurma,” is famous for its stretchy, chewy texture and rich flavor. The secret lies in a unique ingredient called “sahlep,” which is derived from the tubers of wild orchids. In this recipe, we’ll walk you through the steps to create this delicious treat right in your kitchen. If you can’t find sahlep, don’t worry—we’ll show you an alternative using starch that still gives excellent results.
Ingredients:
- 1.5 liters whole milk (preferably a mix of cow and goat milk)
- 1 cup sugar
- 1 tsp sahlep (or use 1 tbsp starch as an alternative)
- 100 ml heavy cream
- 1 vanilla bean (or 1 tsp vanilla extract)
- 3 tbsp cacao powder (for chocolate ice cream)
- 50g bittersweet chocolate (optional for chocolate version)
- Cacao nibs (optional)
What is Sahlep?
Salep, also spelled sahlep or sahlab,[note 1] is a flour made from the tubers of the orchid genus Orchis (including species Orchis mascula and Orchis militaris). These tubers contain a nutritious, starchy polysaccharide called glucomannan. Salep flour is consumed in beverages and desserts, especially in the cuisines of the former Ottoman Empire, notably in the Levant where it is a traditional winter beverage. An increase in consumption is causing local extinctions of orchids in parts of Turkey and Iran.
You can read more about it in Wikipedia: https://en.wikipedia.org/wiki/Salep
Step 1: Boil the Milk
- Pour 1.5 liters of whole milk into a large pot and bring it to a boil over medium-high heat. The goal here is to evaporate some of the water content to make the ice cream creamier. You should stir the milk from time to time.
Step 2: Prepare the Sahlep (or Starch) Mixture
- In a small bowl, combine 1 cup of sugar with 1 teaspoon of sahlep. If you’re using starch instead, mix it in at this stage. Sahlep is quite potent, so even a small amount can go a long way!
Step 3: Mix Sahlep with the Milk
- After the milk has reduced by about a third (this takes around 30 minutes), add the sugar and sahlep mixture. Continue boiling for another 10-15 minutes until the mixture thickens. If you’re making vanilla ice cream, this is the time to add the seeds from a vanilla bean or a teaspoon of vanilla extract.
Step 4: Flavoring the Ice Cream
- For vanilla ice cream, simply continue boiling until the mixture thickens further. If you want to make chocolate ice cream, add 3 tablespoons of cacao powder to the sugar and sahlep mixture before adding it to the milk.
Step 5: Cool and Freeze
- Once the mixture has thickened and coats the back of a spoon, transfer it to a wide tray to cool down quickly. Cover the tray and place it in the freezer. After it is cooled down add the heavy cream.
Step 6: Churn or Stir
- If you have an ice cream machine, churn the mixture until it reaches a smooth consistency. If you don’t have a machine, stir the mixture vigorously every 30 minutes to break up ice crystals and achieve that stretchy texture. Add chopped bittersweet chocolate and cacao nibs during this process for the chocolate version.
Step 7: Final Freeze and Serve
- Transfer the churned ice cream to a container and let it set in the freezer for a few hours. The traditional way to enjoy Turkish ice cream is between two “Kağıt Helva” (wafers), which add a delightful crunch.
Enjoy Your Homemade Turkish Ice Cream!
Congratulations! You’ve made authentic Turkish Dondurma, a unique ice cream that’s both creamy and chewy. Whether you go for the classic vanilla or the rich chocolate, this treat is sure to impress.
Tip: For the best texture, allow the ice cream to soften slightly at room temperature before serving. Enjoy!
You didn’t mention the whipping cream in the directions. Also, you didn’t tell how frequently to stir the boiling milk.
Thanks for your comment. I fixed them.