4 Serves
88 Mins
12 g
70 g
17 g
In a heavy-bottomed pot, combine the milk, sugar, and salep. Heat over medium heat while whisking constantly until the mixture thickens significantly.
Ingredients, vitamins, and health benefits
Salep
Milk
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
298 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
303 mg / 1,250 mgPotassium
533 mg / 4,700 mgSodium
253 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
66 g / 50 gSaturated Fat
6 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
Stir in the mastic and pistachio paste, ensuring they are fully incorporated into the base. Remove from heat and let it cool completely.
Pour the cooled mixture into an ice cream churner and process according to the manufacturer's instructions until it reaches a thick, elastic consistency.
Transfer the ice cream to a container and freeze until firm. Scoop the finished Dondurma into cones and garnish with crushed pistachios.
Sugar
Pistachio Paste
Mastic
Pistachios
Vitamin A
118 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
3 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
298 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
303 mg / 1,250 mgPotassium
533 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
66 g / 50 gSaturated Fat
6 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
12
g29
g5
g
French
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g