Ice cream with chocolate and black pepper

May 13th, 2013 § Comments Off on Ice cream with chocolate and black pepper § permalink

An ice cream with an intense aroma of the black pepper.

  • 1 1/2 cup milk
  • 5 T salep
  • 150 gr milk chocolate
  • 50 gr dark chocolate (broken)
  • 110 gr sugar
  • 1 T ground black pepper
  • pistachio (crushed)
  • Melt the milk chocolate in bain-marie method. Set aside to warm.
    Put the milk into a large, heavy bottom saucepan. Add salep and sugar.
    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.
    Pour gently the melted chocolate to the mixture and stir until it is smooth.
    Add the black peppers and broken dark chocolate pieces.
    Spoon it into ice molds 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, freeze it according to the manufacturer’s instructions.
    Drizzle the crushed pistachios over the ice cream 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.

    Ice cream with cardamom, rose water and gum mastic

    June 16th, 2012 § Comments Off on Ice cream with cardamom, rose water and gum mastic § permalink

    A typical Aegean ice cream with gum mastic from Chios island. In addition, the cardamom gives an intensely aromatic taste, like mint flavour to this ice cream.

  • 2 cup milk
  • 1 cup (250 ml) double cream
  • 120 gr caster sugar
  • 1 t gum mastic crystals (crushed)
  • 3 T rose water
  • 8 whole green cardamoms (crushed)
  • dried rose petals
  • Pestle the cardamoms in a mortar. Take out the pods and press the seeds to a fine powder.

    Crush the Chios gum mastic crystals and set aside.

    Put the milk and double cream into a large, heavy bottom saucepan. Add cardamom powder. Bring to boil by stirring it constantly until the mixture turns thick. Add crushed gum mastic and leave it to cool.

    Place rose water and sugar in a saucepan and make a thin syrup. Combine the syrup with creamy mixture and beat well.

    Spoon it into an air tight container and let it cool in  the freezer. After 2 hours, take it out of the freezer and beat it with a mixer until smooth to prevent crystallisation.

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

    Before serving you can garnish with dried rose petals for an extra flavour.

    Ice cream with yogurt

    August 2nd, 2011 § Comments Off on Ice cream with yogurt § permalink

    The simplest ice cream recipe for hot August!

  • 750 gr strained yogurt (I used Sütaş süzme yoğurdu)
  • 120 gr caster sugar
  • 1 t mastic sweet of Sarantis
  • 1 t vanilla extract powder
  • 1 t salep
  • 30 gr (50%) couverture chocolate (grated)
  • 10 gr pistachio (grated)
  • Put strained yogurt, vanilla extract powder, caster sugar, mastic sweet and salep powder to a food processor. Whip until smooth.  

    Pour the mixture into a deep baking bowl made of glass or stainless steel or something durable in the freezer.

    Sprinkle the top with grated chocolate and pistachios.

    Cover and put it into the freezer for at least 7 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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