Dondurma honey-orange (Turkish ice cream)

Category: Culinary recipes
Kitchen: turkish
Dondurma honey-orange (Turkish ice cream)

Ingredients

Goat milk (cow cream 20%) 600 ml
Sweet condensed milk 215 g
Floral honey 15 ml
Orange liqueur 2 tbsp. l.
Corn starch 45 ml
Vanilla sugar 1 tsp
Orange zest for serving

Cooking method

  • Dondurma is an ice cream-like dessert common in Turkey.
  • A feature of dondurma is the use of salep, an ingredient obtained from the root of the Turkish subspecies of orchids. It is salep that gives ice cream a unique plasticity and ductility due to its starchy properties.
  • The homeland of dondurma is the city of Kahramanmaras, therefore, dondurma is often called "Marash ice cream".
  • The consistency of dondurma is such that sometimes this dish is eaten with a knife and fork. Of course, it is difficult to prepare a real Turkish dondurma without salep, although it is simple to prepare it. But trying to get closer to the original using cornstarch, and a double dose, is still worth it.
  • Preparation
  • Dondurma can be made quickly and easily in a blender with heating. If you cook on the stove, then arm yourself with a good whisk.
  • - We heat the milk to 90 degrees.
  • - Cornstarch or, like me, the classic creamy Dr. Mix Oetker with a small amount of goat's milk (or cream) poured in advance and pour it into a saucepan with boiling milk in a thin stream. (We put a bag of pudding for the full dose) Stir constantly, brew the starch.
  • Bring to a boil, stirring constantly, and turn off. It is necessary to boil the starch well so that it does not then taste like an undissolved powder. We cover our jelly with foil and cool completely.
  • - Add high-quality condensed milk, orange liqueur (with the brightest taste, I have Cointreau) and honey with a flower taste to the cooled mixture. We mix all this very well until all the ingredients are completely combined, literally, whisk. There should not be even the slightest hint of lumps. A good result can be obtained by using the "leg" of the blender.
  • - Pour the mixture into a container and freeze. Before serving, let the ice cream stand warm for 15 minutes, then shape the balls with a special device and serve in beautiful bowls.
  • - Serve with orange zest to show the presence of the orange component in the composition.
  • The ice cream turned out to be wonderful, very, very satisfying, with a pronounced creamy orange flavor. The consistency resembles a frozen viscous butter custard. The ice cream does not even have a hint of iceiness, although I did not stir it, it keeps its shape well and does not melt for a long time. In general, we can say that it was possible to achieve some viscosity.
  • Bon Appetit!

Note

The sweet dessert karsambach, which completes the meal, was prepared in Marash from ice and molasses back in the 18th century, and when powder from orchis roots (salep) and goat milk were added to this delicacy, they received a dessert of a new quality - Kahramanmarash devme dondurmasy (whipped ice cream from Kahramanmarasha).
Salep from orchis roots collected on the slopes of Mount Akhyr, due to the large amount of binders, protects such ice cream from rapid melting even in very hot weather.
I did half the dose, it was enough for 4 servings due to satiety.

MariS
While reading, I almost choked ... so tasty, Olga! Thank you - I will definitely try this delicacy. Moreover, lately oranges have not been translated in our country - apparently, there is a need for them.
Rada-dms
MariS, Marinochka! Thank you! Now I have a fix idea where to get this salep! I wonder if it is for sale in Turkey?
Anyway, now there is a recipe ...
ang-kay
Ol,what ice cream is interesting. More dairy, probably? Need to try.
Rada-dms
Quote: ang-kay
More dairy, probably? Need to try.
Angela, due to the consistency, viscous, smooth, even close to dairy does not look like. That's how the cream is thick, frozen, it's closer.
Premier
Happy, very interesting information!
Rada-dms
I kind of wrote everything ...

Quote: Rada-dms
Cornstarch or, like me, Dr. Mix Oetker with a small amount of pre-poured milk and pour it into a saucepan with boiling milk in a thin stream. Stir constantly, brew the starch.
I put in the pudding 40 g = 50 ml
Premier
Ol, how much ...
A pudding bag for 300 ml of milk? Did you do half?
Rada-dms
Quote: Premier
Ol, how much ...
A pudding bag for 300 ml of milk? Did you do half?
Olya, pudding Dr. Oetker contains 40 g of powder per 500 ml of liquid.
Rada-dms
Quote: Premier
Did you do half?
I did half, the recipe states strictly for the full dose. It turns out thick. Half of the recipe should be counted, that is, divide the amount of ingredients specified in the recipe strictly in half.
Premier
Well, now I understand. Thanks for the clarification!
Rada-dms
Quote: Premier
Well, now it's clear. Thanks for the clarification!

Sonadora
Ol, wonderful ice cream. It’s a sin not to try, it’s so tasty and beautiful you told about it.
Scops owl
I'm already doing Seduced True, they drank the cream, diluted it with milk. We don't like too much fat.
Rada-dms
Quote: Sonadora
It’s a sin not to try, it’s so tasty and beautiful you told about it.

Thank you for your interest, Manechka! This ice cream is not easy, consider your taste!
Rada-dms
Quote: Scops owl

I'm already doing Seduced True, they drank the cream, diluted it with milk. We don't like too much fat.
I will wait for the result and opinion!
Scops owl
I licked the whole saucepan. I put it in a brandy. How convenient it is when you don't need to freeze the bowl.
Rada-dms
Quote: Scops owl
I licked the whole saucepan.
That is, there is a hope that they will not beat you with slippers ...
Mikhaska
Oh, head in a circle from the name! And, in fact: just wonderful delicious! Well, and pens, of course! And, without them - nowhere!
Rada-dms
Quote: Mikhaska
And, in fact: just wonderful delicious! Well, and pens, of course! And, without them - nowhere!
Irisha, thank you, praised it, I was immediately delighted and went to sculpt dinner! And then she could not swing in any way!
vedmacck
I wrote it down! I'll cook, that's for sure!
Rada-dms
Quote: vedmacck
I wrote it down! I'll cook, that's for sure!

Try it, it tastes a little different than ice cream. I will wait!
lettohka ttt
Oh, what a beauty !!! Both the recipe and the name intrigued !!! Thank you Olga !!! Giving in general !!!!!
Rada-dms
Quote: lettohka ttt
Olga !!! Giving in general !!!!!
Natasha! Thanks for tagging the recipe!
And about the filing, that's what I'll say! Taking pictures of ice cream is a real meal for me, especially on a hot day. But it is this ice cream that melts slowly, the balls form perfectly and keep their shape for a long time.
Scarecrow
Oooh, how awful)))! I will definitely. Because it is thick, without yolks (Hallelujah!))) And with Cointreau. I have a shaft of cream. Today I probably won't. There is no one.
Rada-dms
Scarecrow, Nata, try it, something unusual, if you like hearty and thick such, you should like it! Especially from normal cream!
Scops owl
Dondurma honey-orange (Turkish ice cream)
Thank you, the ice cream is dense, it looks like cream. Delicious. I will do more.
Rada-dms
Quote: Scops owl

Dondurma honey-orange (Turkish ice cream)
Thank you, the ice cream is dense, it looks like cream. Delicious. I will do more.
Thank you for such a beautiful report !! (y) What a wonderful plate with beautiful ice cream !!!
I will also do more, but perhaps I will subtract the starch by a third.
mur_myau
I did not understand a little, I decided to ask again. Need an ice cream maker or not? Not a word in the description.
Rada-dms
Quote: mur_myau

I did not understand a little, I decided to ask again. Need an ice cream maker or not? Not a word in the description.
I did it without an ice cream! I didn’t even mix it, it’s essentially a cream, although you can mix it once. And if I did, I would subtract 1/3 of the starch or pudding.
If you have an ice cream maker, it’s even better, it’s faster.
katerix
Oh, these Turks, they stole the recipe from the Syrians during the Ottoman Empire and pass it off as their own
There is a legend among the Arabs that in Syria in Aleppo for many centuries they made a kind of milk, whipping it until 12 o'clock, which became cold and did not melt in the sun even if it was turned upside down ... Then it was served only for the emperor, then the Roman conquerors indulged in this , and over time, ordinary people had a chance to try ...
Until the end, the secret is supposedly still not revealed and only one surname owns the recipe ... But it’s the stories of the locals that came to me and what really happened, honestly I don’t know ...
I didn’t have time to travel to Syria in peacetime, but through the channels I see that the pearl of history was smashed into a schent, it’s very sad that I had a noticeable dream of going there and trying it
Glad, but still very nice that you put out this recipe, I kind of just made an excursion into history
Rada-dms
Quote: katerix
But it’s the stories of the locals that reached me, and what really happened, honestly, I don’t know ...
I read a lot of tales in connection with this recipe, decided not to overload the recipe with variations.
Thanks for the story!
In connection with the recipe, I have the greatest desire now to get this notorious resin in order to compare tastes and see if I can knead the mixture with this resin by hand.
Unfortunately, I could not insert a link to the video in which the Turks do it so cleverly.
And the origins of many recipes are already difficult to find! Thanks to the people and nations who at least brought such interesting things to us.
Looking at Syria, my whole soul trembles - I have friends there!

katerix
Here is a video I found some of these tales are true
Rada-dms
katerix, Thank you for the video! I wanted to insert where it is stretched, of course, without this resin it doesn't stretch like that ...
Rada-dms
mur_myau
Rada-dms,
Thanks, I will. That is, I put the cream in the ice cream maker, according to the recipe, having reduced the starch a little. Then, until tender, twist and ripen in the freezer, as usual? So?
Rada-dms
Quote: mur_myau

Rada-dms,
Thanks, I will. That is, I put the cream in the ice cream maker, according to the recipe, having reduced the starch a little. Then, until tender, twist and ripen in the freezer, as usual? So?
I think it's better this way, because well, the very dense ice cream came out according to my own recipe.
By the way, since I now have a lot of these ice creams already in the refrigerator, I baked a yeast pie with fruit from the remnants of dondurma, added only salt, yeast, flour and a little water!
Tosha
My youngest son loves Dordurm because of the show that the Turks put on before placing the order)))
On the Internet I read that tapioca is used to replace the "orchid root". I'll try with tapioca starch.
Natashkhen
Thank you so much for the recipe !!!
It turned out exactly the kind of ice cream that is handed out in Turkey in hotels, such a viscous yum yum)))
Tosha
I found salep !!! This is an orchis and it grows here in Russia. But the roots are expensive (I didn't get the ground, I bought the roots. I have to soak it for a day, and then grind it.
Rada-dms
Quote: Natashkhen

Thank you so much for the recipe !!!
It turned out exactly the kind of ice cream that is handed out in Turkey in hotels, such a viscous yum yum)))
How nice that the recipe did not disappoint! And if it looks like an authentic ice cream, then it's generally great! Thanks for your feedback!

And forgive me for reacting late - a lot of things that distract from the site, but urgent ones have appeared recently. But I hope that I will soon rake it up, and there will be time to return to the cage.






Tosha, Well done! Where can you buy these roots? We need to see how the plant itself looks, what if it grows on my site?
Tosha
Quote: Rada-dms
Tosha, well done! Where can you buy these roots? We need to see how the plant itself looks, what if it grows on my site?
While there is no time for salep ((((The roots are scary and SO VERY hard.
Dondurma honey-orange (Turkish ice cream)Dondurma honey-orange (Turkish ice cream)
But there is also a Turkish Salep drink in bags, you can add it ...

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