Okay, friends, buckle up because we’re about to embark on a journey to create the most decadent, stretchy ice cream that will teleport you straight to a charming street corner in Istanbul!
I love creating recipes that offer a taste of tradition with a twist. Elastic Turkish Ice Cream, a favorite of mine, blends creamy whole milk and rich heavy cream with granulated sugar and the unique flavors of salep and mastic gum.
It’s a delightful treat with a uniquely chewy texture.
Elastic Turkish Ice Cream Recipe Ingredients
- Whole milk: Provides creaminess, calcium, and protein.
- Heavy cream: Adds richness and helps smooth texture.
- Granulated sugar: Sweetens the ice cream and balances flavors.
- Salep powder: Responsible for signature elasticity and creamy texture.
- Mastic gum powder: Adds chewiness and a subtle pine-like aroma.
- Vanilla bean: Enhances flavor with natural sweetness and fragrance.
- Pinch of salt: Balances sweetness and enhances overall flavor.
Elastic Turkish Ice Cream Recipe Ingredient Quantities
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 cup (200 g) granulated sugar
- 1 tablespoon salep powder
- 1 tablespoon mastic gum powder
- 1 vanilla bean (optional, split and seeds scraped)
- Pinch of salt
How to Make this Elastic Turkish Ice Cream Recipe
1. In a medium saucepan, combine 2 cups of whole milk, 1 cup of heavy cream, and 1 cup of granulated sugar. Heat over medium flame until the sugar is completely dissolved, stirring occasionally.
2. Add 1 tablespoon of salep powder and 1 tablespoon of mastic gum powder to the mixture, stirring well to ensure there are no lumps.
3. If using, add the seeds of the vanilla bean and a pinch of salt to the mixture. Continue to cook over medium-low heat, stirring constantly to prevent burning.
4. As the mixture begins to thicken, reduce the heat to low. Keep stirring to maintain a smooth consistency. The mixture should become noticeably thicker and stretchy.
5. Once the desired texture is achieved, remove the saucepan from the heat. Allow it to cool to room temperature while continuing to stir occasionally.
6. Transfer the cooled mixture into an airtight container. Cover it with a plastic wrap or lid, ensuring it touches the surface of the mixture to prevent a skin from forming.
7. Place the container in the freezer, allowing the mixture to become firm but not completely solid. This may take about 2-3 hours depending on your freezer.
8. Remove the mixture from the freezer and vigorously knead it by hand or using a spatula until it becomes elastic and smooth.
9. Repeat the process of freezing and kneading 1 to 2 more times to enhance elasticity.
10. After the final kneading, shape the ice cream into servings and enjoy this delightful treat immediately or store in the freezer until needed.
Elastic Turkish Ice Cream Recipe Equipment Needed
1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Stirring spoon or spatula
5. Airtight container
6. Plastic wrap or container lid
7. Freezer
8. Knife (if using a vanilla bean)
9. Cutting board (if using a vanilla bean)
FAQ
- What is salep powder and why is it used? Salep is a flour made from the tubers of orchids, primarily used in Turkey. It provides the unique elasticity and texture to Turkish ice cream.
- Can I substitute the mastic gum powder? Mastic gum is crucial for the chewy texture, but if necessary, you can omit it, though the texture will change.
- What makes Turkish ice cream different from regular ice cream? The combination of salep and mastic gum gives it a stretchy, chewy texture, unlike most ice creams.
- How should I store the ice cream? Store it in an airtight container in the freezer. Allow it a few minutes at room temperature to soften before serving.
- Can I use vanilla extract instead of a vanilla bean? Yes, although a vanilla bean provides a more complex flavor, 1 teaspoon of vanilla extract can be used as a substitute.
- Where can I buy salep and mastic gum powder? Specialty grocery stores, Middle Eastern markets, or online retailers often carry these ingredients.
- What does the ice cream taste like? It has a creamy yet chewy texture with a subtly distinctive flavor from the mastic gum and any added vanilla.
Elastic Turkish Ice Cream Recipe Substitutions and Variations
- If you cannot find salep powder, use a combination of cornstarch and xanthan gum as a substitute.
- Mastic gum powder can be substituted with a small amount of guar gum or omitting it altogether, although flavor and texture will vary.
- If fresh vanilla bean is unavailable, use 1-2 teaspoons of pure vanilla extract or 1 teaspoon of vanilla bean paste.
- For a non-dairy version, replace whole milk with almond milk and heavy cream with coconut cream.
Pro Tips
1. Temper the Salep and Mastic Gum: Before adding the salep powder and mastic gum powder to the heated milk and cream mixture, consider whisking them with a small amount of the warm liquid to create a slurry. This prevents clumping when incorporating them into the larger mixture.
2. Use a Thermometer: Keep a kitchen thermometer handy to monitor the temperature of the mixture. Aim to keep it around 160°F (71°C) when dissolving the sugar and mixing in the salep and mastic gum, which helps ensure proper integration without the risk of curdling.
3. Consistent Stirring: It is crucial to stir constantly, especially while the mixture is cooking and thickening. Using a spatula to scrape the sides and bottom of the saucepan can help prevent any burning or sticking, which can alter the final taste.
4. Chill the Mixture Before Freezing: Once the mixture cools to room temperature, consider chilling it in the refrigerator for an hour or two. This helps it cool evenly and solidifies the structure, potentially improving the texture upon freezing.
5. Flavor Variations: For additional flavor depth, experiment with adding a splash of rose water or orange blossom water. These can complement the mastic gum’s natural flavors, adding a subtle floral undertone to the ice cream.
Elastic Turkish Ice Cream Recipe
My favorite Elastic Turkish Ice Cream Recipe
Equipment Needed:
1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Stirring spoon or spatula
5. Airtight container
6. Plastic wrap or container lid
7. Freezer
8. Knife (if using a vanilla bean)
9. Cutting board (if using a vanilla bean)
Ingredients:
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 cup (200 g) granulated sugar
- 1 tablespoon salep powder
- 1 tablespoon mastic gum powder
- 1 vanilla bean (optional, split and seeds scraped)
- Pinch of salt
Instructions:
1. In a medium saucepan, combine 2 cups of whole milk, 1 cup of heavy cream, and 1 cup of granulated sugar. Heat over medium flame until the sugar is completely dissolved, stirring occasionally.
2. Add 1 tablespoon of salep powder and 1 tablespoon of mastic gum powder to the mixture, stirring well to ensure there are no lumps.
3. If using, add the seeds of the vanilla bean and a pinch of salt to the mixture. Continue to cook over medium-low heat, stirring constantly to prevent burning.
4. As the mixture begins to thicken, reduce the heat to low. Keep stirring to maintain a smooth consistency. The mixture should become noticeably thicker and stretchy.
5. Once the desired texture is achieved, remove the saucepan from the heat. Allow it to cool to room temperature while continuing to stir occasionally.
6. Transfer the cooled mixture into an airtight container. Cover it with a plastic wrap or lid, ensuring it touches the surface of the mixture to prevent a skin from forming.
7. Place the container in the freezer, allowing the mixture to become firm but not completely solid. This may take about 2-3 hours depending on your freezer.
8. Remove the mixture from the freezer and vigorously knead it by hand or using a spatula until it becomes elastic and smooth.
9. Repeat the process of freezing and kneading 1 to 2 more times to enhance elasticity.
10. After the final kneading, shape the ice cream into servings and enjoy this delightful treat immediately or store in the freezer until needed.
