Dondurma Kaymakli

1. 1

   Dissolve the powdered sahlab in about 1 1/2 cups of the milk.

2. 2

   Put the rest of the milk in a saucepan together with the cream and sugar, and bring to the boil.

3. 3

   Add the milk-and-sahlab mixture gradually, beating with an electric beater.

4. 4

   Simmer very gently over low heat for about 2030 minutes, stirring constantly with a wooden spoon.

5. 5

   Crush and pulverize the mastic by pounding with a pinch of sugar, and stir into the milk mixture.

6. 6

   Add orange-blossom water, mix well, and cook for a moment more.

7. 7

   Pour into a wide dish (about 11 inches) lined with plastic wrap, and cover with wrap.

8. 8

   Put in the freezer overnight or days ahead.

9. 9

   At any point after the mixture has frozen hard, remove from the freezer, turn it out of the dish, and blend in batches in a food processor.

10. 10

    The longer you blend, the whiter it will get and the more chewy and elastic the texture.

11. 11

    Pour into a mold lined with plastic wrap and cover with wrap.

12. 12

    Put in the freezer again for at least 1 hour.

13. 13

    Take the ice cream out of the freezer 1015 minutes before serving.

14. 14

    Serve sprinkled with pistachio nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.