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 Dondurma -- Turkish ice cream

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g.t rondo
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Dondurma -- Turkish ice cream Empty
PostSubject: Dondurma -- Turkish ice cream   Dondurma -- Turkish ice cream EmptyTue Apr 14, 2009 9:47 am

Dondurma -- Turkish ice creamThis
recipe is still a work in progress. Texturally, it's not quite there
yet, though the flavours are excellent. In order to improve its
texture, I suggest making this ice cream with liquid nitrogen in a
stand mixer so it can be kneaded thoroughly.
500ml 35% whipping cream
500ml 3.25% whole milk
0.8g mastic (a piece about the size of a fingernail)

12g salep (approximately 3 tsp)
200g granulated sugar (approximately 1C)
Freeze the mastic. When frozen, grind to a fine powder in a coffee
grinder with 10 grams (approximately 2 tsp) of the granulated sugar.
Heat the remaining sugar, all of the cream, and 250ml of the whole milk
over medium-low heat. Sprinkle the sugar and mastic mixture and salep
over the milk mixture, whisking vigorously. Heat the mixture to 80C,
whisking constantly. Remove the mixture from the heat, and add the
remaining milk.
3. Chill the mixture completely, preferably overnight.
4. Churn chilled mixture in ice cream maker as per maker's instructions.
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