Dondurma

Ingredients

• 1 Lmilk
• 200 gsugar
• 2 tbspsalep powder
• pinchmastic

Method

1. Begin by pouring 1 liter of milk into a heavy-bottomed saucepan. This type of pan helps distribute heat evenly, which is crucial for preventing the milk from scorching. Place the saucepan over medium heat and gently warm the milk until it is just about to simmer. You should see small bubbles forming around the edges, but do not let it come to a full boil.
2. Once the milk is warm, gradually add 200 grams of sugar to the saucepan. Stir continuously with a wooden spoon to ensure the sugar dissolves completely. The sugar will not only sweeten the mixture but also help achieve the desired creamy texture. Continue stirring until the milk is smooth and the sugar is fully incorporated.
3. Next, add a pinch of mastic to the milk mixture. Mastic gives Dondurma its unique flavor and slightly chewy texture. Crush the mastic into a fine powder before adding it to ensure it blends well. Stir the mixture until the mastic is fully dissolved and you can smell its distinct aroma.
4. In a small bowl, mix 2 tablespoons of salep powder with a small amount of the warm milk mixture to create a smooth paste. This step prevents the salep from clumping when added to the larger mixture. Once smooth, slowly whisk the salep paste into the saucepan, ensuring it is evenly distributed.
5. Continue to cook the mixture over medium-low heat, stirring constantly. This step is crucial as the salep thickens the mixture and gives Dondurma its stretchy consistency. Cook until the mixture thickens to the point where it coats the back of a spoon and leaves a clear line when you run your finger through it.
6. Once thickened, remove the saucepan from the heat and allow the mixture to cool slightly. Transfer it to a shallow container and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Place the container in the freezer.
7. Every 30 minutes, remove the container from the freezer and stir the mixture vigorously with a fork or a whisk. This helps break up ice crystals and ensures a smooth, creamy texture. Repeat this process until the Dondurma is firm but still pliable, which usually takes about 3-4 hours.
8. Once the Dondurma has reached the desired consistency, it is ready to serve. Scoop it into bowls or cones, and enjoy it immediately while it is still slightly soft and stretchy. This is the perfect moment to share with family and friends, embodying the spirit of Turkish hospitality.