Turkish Goat's Milk Ice Cream "Dondurma": Recipe + 7 Step-by-Step Photos

Dondurma, a homemade Turkish delicacy, is a perfectly stretchy ice cream. It's made with milk, sugar, and salep. Its unique flavor and texture make it unlike any other delicacy you've ever tried.

Turkish goat's milk ice cream Dondurma - photo

Nutritional value per serving

175 kcal

Proteins: 4.9 g
Fats: 3.3 g
Carbohydrates: 31.8 g

*Nutritional value is calculated per 100g of ingredients

Total time: 8 hours
Time in the kitchen: 1 hour
Complexity:

A simple recipe.
Number of servings: 1

If you've been wanting to make traditional Turkish ice cream, this detailed recipe for you! They do It's made with just three ingredients, creating a unique chewy, firm, and incredibly elastic texture. And the salep powder adds a simply divine creamy flavor!

Turkish ice cream is distinguished not only by its consistency but also by its high melting stability and ability to be stored for a long time at low temperatures. Be sure to try this ice cream. Serve it in cones, on a plate, or with other desserts!

Recipe with step-by-step photos

Turkish goat milk ice cream Dondurma

Ingredients

Servings

Goat milk

1 l
Sugar

270 G
Salep

1 tbsp

Preparation

Step 1

Pour the milk into a heavy-bottomed saucepan. Place over medium heat and bring to a boil, stirring occasionally. A heavy-bottomed saucepan will ensure the milk heats evenly and won't burn when it boils.

Step 2

In a separate bowl, combine the salep and 20 g of sugar. Mix thoroughly until smooth.

Step 3

While stirring vigorously, pour the dry mixture into the hot milk a little at a time. Bring the mixture back to a boil.

Step 4

Simmer over low heat for 3-5 minutes. During this time, the milk will thicken and become slightly thicker than the ladle.

Step 5

Turn off the stove and add the remaining sugar to the hot mixture. Stir. Let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming on the surface.

Step 6

As it cools, the mixture will become thicker and more viscous. Place the container with the future ice cream in the freezer. Remove the mixture every 30 minutes and stir thoroughly. Repeat the mixing process at least 3-4 times. It will become more difficult to stir each time. However, it is necessary. do to ensure that the ice cream does not contain ice crystals and is smoother and more elastic.

Step 7

Once the mixture has completely set, transfer it to a serving dish, sprinkle with nuts or grated chocolate if desired, and serve.

What does this dessert go with?

With this ice cream in Turkey They complement various local desserts, elevating their flavor to a whole new level. For example, dondurma is often served on a slice of pistachio kadaif or semolina cake. There are even pastry shops that make baklava with ice cream inside. It's absolutely delicious!

Possible replacements

Milk. Goat's milk is traditionally used to make dondurma for its naturally creamy flavor, but cow's milk or a mixture of the two is also suitable. The main thing is that the milk is sterilized or thoroughly boiled.
Salep powder. When making Turkish ice cream, there's no substitute for salep. It's this powder, made from dried and ground purple orchid bulbs, that gives the delicacy its unique flavor and texture. Finding salep outside of Turkey is quite difficult, so look for it in specialty pastry shops or order it online.
Sugar. Use regular white granulated sugar. Other types of sugar may alter the flavor and color of the finished treat.
Mastic. Mastic, a resin derived from the mastic tree, is often added to dondurma. It has a refreshing, pine-like flavor and makes the treat more elastic.

Now you know that making authentic Turkish ice cream in your own kitchen is not at all difficult. Have you ever tried dondurma? Share your thoughts in the comments!

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