Classic Chewy Ice-Cream

Sakızlı dondurma


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A distinct feature of Turkish ice-cream is its chewy texture, deriving from the mastika which is added to almost every sort. The most popular are flavoured with rose petals, cherries, white mulberries, pistachios, chocolate, orange blossom and orchid root. This recipe combines the mild flowery taste of orchid root, salep, with the gummy, bark-scented mastika. Cornflour or arrowroot can be used in place of the orchid root, but neither emits its subtle flavour.


  • pints/900 ml full-fat milk
  • ½ pint/300 ml double cream
  • 8 oz/225 g sugar
  • 3 tablespoons ground salep
  • 1 piece of mastika, crushed with a little sugar


  • In a bowl, slake the salep with a little of the milk. Put the rest of the milk into a saucepan with the cream and sugar. Bring it to the boil, stirring all the time. Reduce the heat, stir a few spoonfuls of the hot liquid into the slaked salep, then add it slowly to the pan, stirring all the time until smooth. Beat in the mastika and simmer gently for 10-15 minutes.
  • Pour the liquid into a bowl or freezer tray, cover with a dry towel and leave to cool. Remove the towel, cover the bowl with foil and place in the freezer. Leave to set, beating at intervals to disperse the ice crystals. Before serving, place it in the fridge for 10-15 minutes. Beware — this ice-cream melts quickly.