Chewy Turkish ice-cream

Chewy Turkish ice-cream

By
From
Turquoise
Makes
800 ml
Photographer
Lisa Cohen and William Meppem

This is our version of the famous ‘chewy’ Turkish ice-cream using sahlab, which comes from the root of a wild orchid that grows in the mountains of central Anatolia, and mastic, acacia tree resin. Both contribute to the thick chewy texture and the unique flavour. Pure sahlab is almost impossible to find, but you may well find powdered sahlab (for making hot milky drinks) in Middle Eastern stores. You won’t be able to replicate the distinctive stretchiness completely, but using the powdered form will go some way towards achieving it.

Ingredients

Quantity Ingredient
950ml full-cream milk
300ml pure cream
1 large grain mastic
225g caster sugar
1/4 cup sahlab powder
or 1 teaspoon pure sahlab
long strip peel from 1 orange
long strip peel from 1 lemon

Method

  1. Put the milk and cream into a large heavy-based saucepan.
  2. In a mortar, grind the mastic with a pinch of the sugar, then add the sahlab. Stir in about 200 ml of the milk mixture to dissolve the powders, then stir this into the saucepan with the rest of the milk mixture and the remaining sugar. Add the citrus peels and bring gently to the boil, then lower the heat. Simmer for 10–15 minutes, whisking continuously to stop the mixture catching and burning on the bottom of the pan. It will thicken to the consistency of a light pouring cream.
  3. Pour the mixture into a bowl and press a sheet of greaseproof paper, cut to size, down onto the surface to prevent a skin from forming. When cold, tip into an ice-cream machine and churn according to the manufacturer’s instructions.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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