It looks like I love gooey ice cream!

With all those trips to Turkey, I fell hard for dondurma, their traditional ice cream. Like booza, it is also made with goat’s milk. I will try to make it traditionally when I can.

I had 1 litre of cow’s milk. Watching this lady, I dared to use it.

What else?

2g salep powder (make it 3)

200g sugar

Then, you will need pistachios and fruit if you wish to use this dondurma as a base for other flavours (I chose raspberry).

How did I make it?

Let the milk simmer for 30 minutes. Then, mix in the sugar and the salep powder. After 10 more minutes of simmering, your dondurma mixture will be ready.

Pour the mix into the ice cream machine. In my case [I have an older model], it needed 15 minutes. After 1 hour in the freezer, I used the ice cream machine again for 10 minutes. Then, the dondurma rested in the freezer overnight.

If using the traditional method, pour the mixture into a large glass pan. Place it into the freezer. Remove it after 1 hour, then after 2 hours, and mix the dondurma.

The next day, remove the dondurma from the freezer 20 minutes before serving it. Shaved pistachio gives it that Oriental touch – and I even had Antep pistachios!