Dondurma: A Delicate Turkish Delight
Dondurma, often referred to as Turkish ice cream, is a unique and traditional frozen dessert that has captured the hearts (and taste buds) of many around the world. What sets dondurma apart from regular ice cream is its soft, creamy texture and delicate, airy bubbles. This ancient treat is made with a simple yet satisfying combination of milk, sugar, and sometimes eggs, resulting in a rich and indulgent experience.
Recipe: Traditional Dondurma (Turkish Ice Cream)
Ingredients:
– 500 ml whole milk
– 250 ml heavy cream
– 150 g granulated sugar
– 4 large egg yolks
– A pinch of salt
– Vanilla extract or a small piece of vanilla bean pod (optional)
Instructions:
- Heat the Milk and Cream: In a medium saucepan, combine milk, cream, and half of the sugar (75 g). Heat the mixture over medium heat, stirring occasionally, until it just starts to simmer. Remove from heat and let it cool down slightly.
Temper the Eggs: In a separate bowl, whisk together egg yolks, remaining sugar (75 g), and salt. Slowly pour the warm milk mixture into the eggs while whisking constantly. This tempering process prevents the eggs from scrambling.
Cook the Custard: Return the mixed custard to the saucepan and cook over low heat, stirring continuously, until it thickens slightly and coats the back of a spoon (around 80°C). Be careful not to boil it. Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. Add vanilla extract or the seeds from a split vanilla bean pod, if using.
Chill and Age: Cover the bowl with plastic wrap, ensuring that the wrap touches the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or overnight. Well-chilled custard is key to achieving the airy texture of dondurma.
Freeze and Stir: Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. After about 20-25 minutes, when the ice cream starts to thicken, remove it from the machine and stir vigorously with a spatula or fork. This step is crucial for creating the characteristic bubbles. Return the mixture to the ice cream maker and continue churning until it reaches the desired consistency.
Serve: Transfer the dondurma to an airtight container and freeze until firm. For best results, allow it to sit at room temperature for a few minutes before serving to enjoy its light and airy texture.
Dondurma can be served in cones or cups, topped with crushed nuts, fruits, or a drizzle of syrup for an extra special treat. Enjoy this delightful Turkish ice cream as a refreshing dessert on hot summer days!
Text model: aya-expanse
Image model: CopaxCuteXL
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