Traditional Turkish Mastic Ice Cream

Name: Traditional Turkish Mastic Ice Cream
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 500 ml whole milk; 200 ml heavy cream; 120 g sugar; 15 g salep powder; 3 g mastic; 1 tsp vanilla extract

Maraş Dondurması

This stretchy, chewy ice cream has a unique vanilla-like flavor from ground mastic resin and salep root. The thick, elastic texture makes it famously stretchy and resistant to melting. It's a fascinating dessert that offers a completely different ice cream experience from Western varieties.

Recipe Details

Prep 20 min

Cook 1h

Servings 6

Difficulty Medium

Nutrition per Serving

285 Calories

6g Protein

18g Fat

26g Carbs

Maraş dondurması originated in the city of Kahramanmaraş and has been delighting visitors for centuries. Made with salep, a flour ground from wild orchid tubers, and mastic resin from Chios island, this ice cream represents one of Turkey's most distinctive culinary innovations. The first taste reveals a subtle sweetness with floral, vanilla-like notes from the mastic. What makes this ice cream extraordinary is its chewy, elastic texture that stretches like taffy when pulled. Unlike regular ice cream that melts quickly, mastic ice cream maintains its structure even in warm weather, creating an almost bread-like chewiness that's surprisingly satisfying. The aroma combines creamy milk with the distinctive pine-like fragrance of mastic. Street vendors famously tease customers by stretching the ice cream on long wooden paddles, creating theatrical performances that are as entertaining as they are delicious. Each bite requires actual chewing, making it more of an interactive eating experience than a simple frozen dessert. This ice cream is traditionally served plain in cones or small bowls, allowing the unique texture and mastic flavor to shine. It's perfect as an afternoon treat or after-dinner dessert, especially during hot summer days when you want something cold but substantial.

Ingredients

500 ml whole milk
200 ml heavy cream
120 g sugar
15 g salep powder
3 g mastic
1 tsp vanilla extract

Instructions

Prepare mastic powder

Freeze the mastic pieces for 30 minutes to make them brittle. Using a mortar and pestle or spice grinder, grind the frozen mastic with 1 tablespoon sugar until it forms a fine powder. This takes 3-4 minutes of grinding. The mixture should be completely powdered with no visible chunks. Do not skip the sugar as it prevents the mastic from becoming sticky.
Mix dry ingredients

In a small bowl, whisk together the salep powder, ground mastic mixture, and remaining sugar until evenly combined. This takes about 1 minute of whisking. The mixture should be uniform with no lumps. Do not add liquid yet as the salep will form lumps if not properly mixed with dry ingredients first.
Heat milk mixture

Pour the milk and heavy cream into a heavy-bottomed saucepan. Heat over medium-low heat for 3-4 minutes until the mixture is warm but not boiling, about 60°C. You should see steam rising but no bubbles forming. Do not let it boil as this will affect the final texture.
Combine ingredients

Gradually whisk the dry ingredient mixture into the warm milk, adding it slowly over 2-3 minutes while whisking constantly. The mixture should become smooth without any lumps. Continue whisking vigorously for another 2 minutes until fully incorporated. Do not add too quickly or lumps will form that are difficult to remove.
Cook the mixture

Increase heat to medium and cook while stirring constantly with a wooden spoon for 8-10 minutes. The mixture will gradually thicken and become slightly stretchy. It should coat the back of a spoon and have a consistency like thick custard. Do not stop stirring or the bottom will burn.
Add vanilla and cool

Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature for 45 minutes, stirring occasionally. The mixture should still be thick and slightly elastic when cooled. Do not cover while cooling as condensation will make the mixture watery.
Churn the ice cream

Pour the cooled mixture into an ice cream maker and churn according to manufacturer's instructions, typically 25-30 minutes. The ice cream should become thick and stretchy, not light and airy like regular ice cream. It will have a denser, chewier texture when done. Do not over-churn as it may become too dense.
Final freezing

Transfer to an airtight container and freeze for at least 4 hours until firm. The ice cream should be scoopable but maintain its characteristic chewy, stretchy texture. When served, it should stretch when pulled but hold its shape well. Do not freeze for more than 24 hours on first freezing or it may become too hard.

Tips

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Cooking Tips

The key to authentic texture is cooking the salep mixture long enough to activate its thickening properties. Stir constantly and cook until the mixture coats a spoon heavily - this ensures the proper chewy consistency.

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Alternatives

If salep powder is unavailable, substitute with 2 tablespoons cornstarch mixed with 1 tablespoon gelatin powder, though the texture won't be quite as authentic. For mastic, you can use 1/2 teaspoon mastic extract, but the flavor will be less complex.

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Serving & Storage

Serve in small portions as the dense texture is very satisfying. Store covered in freezer for up to 1 week. Let soften for 5-10 minutes before scooping if it becomes too hard, and enjoy the stretchy texture by pulling it with your spoon.