Turkish · Dessert
Caramelized Milk Ice Cream (Kaymakli Dondurma)
A dense, pull-apart Turkish-style ice cream built on the Maras tradition of caramelizing milk and sugar until deeply amber, then folding that chewy caramel base through whipped cream thickened with cornstarch and condensed milk for body without a churn. The result is darker, stretchier and more toffee-like than a standard vanilla scoop, finished with a scatter of chopped pistachio.
$1
20 minsPrep
12 minsCook
412 minsTotal
MediumLevel
Nutrition per serving
319Calories
3.6gProtein
20.7gFat
30.5gCarbs
28.3gSugar
0.4gFiber
46mgSodium
56mgChol
11.9gSat Fat
170mgPotassium
104mgCalcium
0.2mgIron
0.3mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Abbey Ale
local
Turkish Coffee (Türk Kahvesi)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Heat the whole milk with half the sugar (about 17g) in a small heavy pan over medium-low heat, stirring constantly, until the sugar dissolves and then darkens to a deep amber caramel color, roughly 8-10 minutes - watch closely as it can scorch fast at this small volume.
2
Off the heat, carefully whisk in 2 tablespoons of warm water to loosen the caramel, then stir in the cornstarch slurry and return to low heat, stirring until thickened slightly, about 1-2 minutes; this builds the stretchy, chewy texture traditional to Turkish dondurma.
3
Stir in the condensed milk until fully smooth, then remove from heat and let cool to room temperature, about 20 minutes.
4
In a separate bowl, whip the heavy cream with the remaining sugar (about 18g) to soft peaks using a hand mixer.
5
Fold the cooled caramelized milk mixture gently into the whipped cream in three additions, keeping as much air in as possible, until fully combined and streak-free.
6
Spoon the mixture into a small freezer-safe tub, smooth the top, cover, and freeze for at least 6 hours or until firm, stirring once with a fork after the first hour to keep the texture dense and chewy rather than icy.
7
Scoop into chilled bowls and scatter the chopped pistachio over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Whole Milk
- 35g35g Sugar White, divided, half for caramelizing milk and half for whipping cream
- 70g70g Heavy Cream, whipped to soft peaks
- 30g30g Condensed Milk
- 3g3g Cornstarch, slurried with a splash of milk
- 8g8g Pistachio, chopped, 1
