Turkish ice-cream (dondurma)

Instructions

Freeze mastic beads for 15 minutes, then using a spice grinder or mortar and pestle, finely grind with a pinch of sugar.

Whisk salep mixture with 125 ml (½ cup) milk until dissolved. Set aside.

Heat remaining 625 ml (2½ cups) milk and cream in a large saucepan over low–medium heat. Whisk in mastic until combined, then add salep mixture. Using a ladle, scoop some of the cream mixture, then from a height, pour back into the pan in a continuous motion; this 'stretches’ the mixture. Repeat, stirring constantly, to prevent the mixture burning, for 20 minutes or until thickened. (If you prefer a denser, chewier ice-cream, cook for an additional 20 minutes). Transfer to a bowl, cover the surface closely with plastic wrap to prevent a skin forming and cool completely.

Churn mixture in an ice-cream machine according to the manufacturer's instructions until almost frozen.

Meanwhile, lightly grease a 1 litre loaf pan, then line with plastic wrap, leaving 5 cm overhanging. Pour mixture into pan, cover with overhanging wrap and freeze overnight.

To serve, remove ice-cream from freezer 5 minutes beforehand. Turn out onto a board and, working quickly, cut into 3 cm slices and divide among plates. Dust with cinnamon and scatter with pistachios to serve.

Ingredients