Go Back
Turkish Ice Cream

Turkish Ice Cream Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 tbsp salep powder
  • 1/2 tsp mastic crystals
  • 1/2 tsp vanilla extract or 1/4 tsp rose water

Method
 

  1. Crush mastic with a pinch of sugar, then warm with milk and remaining sugar until dissolved.
  2. Make a slurry with salep and some hot milk, then whisk back into the pan.
  3. Simmer on low, stirring, for 15–20 minutes until thick enough to coat the back of a spoon.
  4. Off heat, stir in cream and vanilla or rose water, then chill base for at least 4 hours or overnight.
  5. Churn in an ice cream maker according to machine instructions, about 20–25 minutes.
  6. Transfer to a chilled container and stretch the ice cream with a spatula for 3–4 minutes.
  7. Freeze for at least 4 hours before scooping and serving.

Notes

The active time is modest, but the recipe needs a long chill before churning and at least 4 hours of freezer time after stretching, so plan ahead. For the best texture, use a fully frozen ice cream maker bowl.