Why is dondurma so stretchy?

Dondurma is not just any ordinary ice cream; it stands out because of its unique texture and resistance to melting. The key ingredient that gives dondurma its distinct texture is salep, a flour made from the tubers of wild orchids native to Turkey. Salep contains a high level of starches known as glucomannans, which thickens the ice cream, giving it that signature stretch and chewiness. Another important ingredient is mastic, a resin obtained from the mastic tree, which adds a subtle pine or cedar-like flavor and contributes to the ice cream’s chewiness. The combination of salep and mastic makes dondurma unique and gives it a texture that is unlike any other ice cream. Dondurma is traditionally made at a lower temperature than regular ice cream, which helps to maintain its elasticity. The lower temperature, combined with the thickening agents, makes it slow to melt, even in warm climates. The mixture of milk, sugar, salep, and mastic is heated and then cooled. Once cooled, the mixture is vigorously beaten and kneaded, which helps develop the elasticity. Dondurma is more than just a dessert in Turkey; it’s a cultural symbol that embodies the country’s rich history and tradition.