Maras Dondurma Recipe
Ice cream with salep and mastic, Antep pistachios
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Ingredients
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Ingredients
Method
Directions
Prepare the Base
In a saucepan, combine whole milk, heavy cream, sugar, salep powder, and a pinch of salt. Stir well to dissolve the sugar and salep.
Heat the Mixture
Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens slightly, about 5-7 minutes. Do not let it boil.
Add Mastic
Crush the mastic gum into a fine powder using a mortar and pestle. Add the crushed mastic to the mixture and stir well. Cook for an additional 2-3 minutes.
Cool the Mixture
Remove from heat and let the mixture cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Add Pistachios
During the last few minutes of churning, add the chopped Antep pistachios to the ice cream.
Freeze the Ice Cream
Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.
