Food & Entertaining - Garden to Table

Turkish ice cream: Dondurma

Influenced by the Ottomans, this snowy-white, slightly chewy ice cream is popular in the eastern Mediterranean region.


  • 1 cup sugar
  • 3 tbsp sahlab or cornstarch
  • 4 cups milk
  • 2 tbsp orange blossom water
  • pistachios, roughly chopped, to garnish

Using a small mortar and pestle, pound the mastic crystals with 1 teaspoon of the sugar until the mixture resembles a coarse powder. Place the sahlab and a little cold milk in a small bowl and mix to form a smooth, loose paste.

2 Place the remaining milk and the sugar in a heavy-bottomed pan. Bring to a boil, stirring constantly, until the sugar dissolves. Stir a little milk into the sahlab mixture, then add the mixture to the pan, whisking constantly, until it begins to thicken. Add the ground mastic, whisking constantly to disperse any lumps that may form.

3 Reduce the heat and simmer for 10–15 minutes, stirring occasionally, until the mixture is thick and coats the back of the spoon. Pour in the orange blossom water and cook, whisking, for 1–2 minutes. Remove from the heat.

4 Pour the mixture into a freezerproof container, cover with a dry dish towel, and set aside to cool. Remove the towel, cover the container with foil, and place it in the freezer. Leave it to set, beating it at intervals to break up the ice crystals. Alternatively, pour the cooled liquid into the bowl of an ice-cream maker and churn according to the instructions.

5 To serve, remove the ice cream from the freezer and allow to sit out for 5–10 minutes so it is easier to scoop. Do not leave at room temperature for too long as it is a fast-melting ice cream. Serve the ice cream on its own or topped with a sprinkling of pistachios.

Serves: 4-6
Prep: 5 minutes, plus freezing
Cook: 30 minutes

book-mediterranean-cookbook.jpgExcerpted from Mediterranean Cookbook by Marie-Pierre Moine. Recipe Copyright © 2014 Dorling Kindersley Ltd. Excerpted by permission of DK Publishing, New York. All rights reserved.

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