Greek · Dessert
Kaimaki Dondurma (Stretchy Village Ice Cream)
A Greek-village take on Turkish-style dondurma, this no-churn ice cream gets its famous chew from a tapioca starch thickener cooked into a simple milk, cream and sugar base rather than from churned-in air. Beaten hard while hot and then forked by hand through the freeze, it sets dense, pullable and stretchy, finished simply with a scatter of crushed pistachio.
$0
10 minsPrep
10 minsCook
260 minsTotal
MediumLevel
Nutrition per serving
252Calories
3.2gProtein
17.1gFat
21.9gCarbs
17.9gSugar
0.6gFiber
34mgSodium
43mgChol
9.4gSat Fat
156mgPotassium
86mgCalcium
0.3mgIron
0.3mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Retsina Wine
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
In a small bowl, whisk the tapioca-potato starch with 2 tablespoons taken from the measured whole milk until smooth and lump-free.
2
Pour the remaining whole milk, the heavy cream and the sugar into a small saucepan and set over medium heat, stirring until the sugar dissolves.
3
Bring the mixture to a gentle simmer, then whisk in the starch slurry in a thin stream, stirring constantly to prevent lumps.
4
Keep stirring over low-medium heat for 6-8 minutes, using a thermometer to watch for the mix thickening and holding near 85-90°C; it should coat the back of a spoon and feel distinctly stretchy and elastic when lifted with the whisk.
5
Remove from the heat and continue beating vigorously by hand for 2-3 minutes to build the signature stretchy, taffy-like texture that defines kaimaki-style dondurma.
6
Pour the thickened base into a small shallow freezer-safe tub, press a piece of parchment directly onto the surface to stop a skin forming, and cool to room temperature.
7
Freeze for at least 4 hours, and in the first 2 hours, fork through it firmly every 30 minutes to break up ice crystals and keep the mixture stretchy rather than icy.
8
Just before serving, let the tub sit at room temperature for 5 minutes, then beat once more with a spoon to loosen and restore the chewy pull.
9
Scoop into two chilled bowls, scatter the crushed pistachio over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Whole Milk
- 55g55g Heavy Cream
- 28g28g Sugar White
- 7g7g Tapioca Potato Starch, whisked into a little cold milk to form a slurry (standing in for salep)
- 10g10g Pistachio, crushed, 1
