Turkish ice cream (dondurma)
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling and freezing
- Easy
- Serves 6 - 8
Ingredients
- ½ vanilla pod, seeds only
- 150g caster sugar
- 2 tsp sahlep
- 1 litre goat's milk
- extra-virgin olive oil, to serve
Method
- STEP 1
Mix the vanilla pod seeds, 1 tsp of sugar, the sahlep and 150ml of milk in a bowl. Heat the rest of the milk and the sugar in a pan until boiling. Add the sahlep mixture to the pan and slowly mix over a low heat for 30 mins. Once it gets thicker, take it off the heat and let it cool, mixing every 10 mins.
- STEP 2
When it has cooled to room temperature, add a pinch of salt, pour it into an ice cream maker and churn following the manufacturer's instructions. Once the ice cream is frozen and thickened, transfer to a container and put in the freezer for 30 mins. Serve with a spoonful of extra-virgin olive oil.
