Frigo ice ~ Frigo buz

July 20th, 2013 § Comments Off on Frigo ice ~ Frigo buz § permalink

Once upon a time there were open-air movie theaters in Turkey. They were not only set in metropolitans but also throughout Turkey until 1985s.

The indispensable pleasure of open air movie theaters was without a doubt frigo buz (frigo ice), a kind of chocolate ice cream wrapped in folio.

The reduction of open air cinemas affected also the frigo buz and it disappeared from our palates.

Here is a nostalgic summer pleasure, a home made frigobuz!

  • 1 1/2 cup milk
  • 2 T starch
  • 3 T cornflour
  • 110 gr sugar
  • 1/2 T butter
  • 50 gr cacao
  • 50 gr dark chocolate (melted)
  • 1 t vanilla
  • Melt the chocolate with butter in bain-marie method. Set aside to warm.
    Put the milk into a large, heavy bottom saucepan. Add starch, corn starch, cacao and sugar.
    Bring to boil by stirring it constantly until the mixture turns thick.
    Pour gently the melted chocolate to the mixture and stir until it is smooth.
    To prevent it from crystallization, take it out of the freezer after 2 hours and beat it well with a mixer.
    If you have an ice cream machine, churn it according to the manufacturer’s instructions.
    Spoon it into ice molds and let it cool in the freezer.
    You can sprinkle crumbled pistachios and chocolate drops before serving.

    Ice cream with chocolate drops

    October 7th, 2012 § Comments Off on Ice cream with chocolate drops § permalink

    This is perfect when you make it with an ice cream machine!

  • 3 cup milk (I used 2 cups of cow’s milk and 1 cup of goat’s milk)
  • 1/2 cup sugar
  • 3 T salep
  • 100 gr dark chocolate
  • 4 whole green cardamoms (crushed)
  • Pestle the cardamoms in a mortar. Take out the pods and press the seeds to a fine powder.

    The cardamom gives an intensely aromatic taste, like mint flavour.

    Melt the chocolate in bain-marie method. Set aside to cool.
    Put the milk, salep and sugar in a heavy bottom saucepan.
    Salep is a flour made from the root of the Early Purple Orchid, that makes the ice cream thick and sticky.
    Bring to boil by stirring it constantly until the mixture turns thick. Add cardamom powder and leave it to cool.

    Drizzle the melted chocolate over the ice cream.

    Spoon it into an air tight container and let it cool in the freezer.

    To prevent it from crystallization, take it out of the freezer after 2 hours and beat it well with a mixer. Then chill thoroughly.

    If you have an ice cream machine, simply churn in until thick enough.

    Freeze the ice cream at least 4-5 hours.

    Traditional ice cream with salep, mastic and chocolate

    July 3rd, 2011 § Comments Off on Traditional ice cream with salep, mastic and chocolate § permalink

    Dondurma(ice cream), literally means freezing in Turkish.

    With today’s modern technology, generally ice creams are not made by hand from small businesses. Although the caloric and nutritional values are noted on the packages of ice creams, they are frozen desserts with heavy creams but without milk. However, they are very popular for their enormous conveniences.

    This traditional ice cream is a miraculous blend of salep and mastic with milk. I am inspired by the famous KahramanMaraş ice cream which contains salep in it.

  • 1 lt whole milk
  • 130 gr sugar
  • 1/2 cup rice
  • 1 t  rice flour
  • 2 t vanilla extract powder
  • 3 t salep
  • 2 mastic pieces (crushed in mortar with pestle)
  • 50 gr (50%) couverture chocolate
  • Grind the rice in a blender as possible as you can. Put the rice to a bowl and pour boiling water over it. Cover and let stand overnight. Drain excess water and puree the rice until it is as smooth as possible. Strain the mixture well.

    Put milk, vanilla extract, sugar, the strained rice puree in a heavy bottom saucepan. Add rice flour, salep and mastic powder. Boil by stirring it constantly until the mixture turns thick. Use electric mixer for stirring.

    Repeat stirring the milk mixture with mixer(whip),until completely cooled.

    Put a deep baking bowl made of glass or stainless steel or something durable in the freezer and pour the milk mixture into it. Cover and put it into the freezer. After an hour, remove it from the freezer and stir it with electric mixer.

    Set the chocolate over a saucepan of simmering water(bain marie), stirring gently until melted and smooth. Remove from heat.

    Transfer the half of the milk mixture to the bowl. Drizzle melted chocolate over the half, making strips of chocolate.

    Then pour the rest of the milk mixture, cover and freeze. The melted chocolate drizzles make Italian style stracciatella to the ice cream. 

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