Lets see if I can make Stretchy Ice cream!! Now I didn’t make it using a 500-year-old technique like the Republic of Booza in Brooklyn, New York. But I did find out how to make stretchy ice cream from a recipe from students at NYU that studied the stretchy consistency of this Turkish ice cream.
Stretchy ice cream goes by a few different names depending on where it is made. It is Booza or Maras Dondurma.
The ice cream is made using a difficult to find ingredient Salep. Authentic real Salep is ground orchid root… its an interesting ingredient for sure!
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Stretchy Ice Cream
http://www.saucestache.com/wp-content/uploads/2018/11/Stretchy-ice-cream-thumb.jpg
| Prep: | Cook: | Yield: 4 | Total: |
This is Ice cream that stretches!!! Sometimes called Booza
You'll Need...
- 4 Cups Whole Milk
- 1 Cup Sugar
- Mastic to Flavor
- 5 Grams Konjac Flour
- 5 Grams Salep or 10 Grams if not using Konjac
Directions
- Add most of you milk to saucepan and heat slowly to 122º
- Grind Mastic, very small pinch
- Add Most of your sugar to milk in saucepan
- In small bowl mix Mastic, Salep, Konjac flour, and the rest of your sugar and mix
- Combine Mastic sugar mixture to the milk once it reaches 122º
- add rest of your milk
- Turn up heat to medium high and bring to boil
- Boil for 15 minutes while stirring
- You'll notice the cream mixture thickening
- Remove from heat
- Pour into large mixing bowl and with a hand mixer mix for 30 minutes or until the mixture hits room temp
- Now you can use a double bowl ice cream method or ice cream maker.
- To use the double bowl fill a large bowl with ice and salt then place another bowl inside and add your cream mixture and start whipping until ice cream forms
Additional Notes
AMAZING