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Brûlée Dondurma Ice Cream

Brûlée Dondurma ice cream has a stretchy, elastic, and creamy texture. In my previous post, I explained this type of ice cream, what it is, and how it is made. The only difference in this recipe is that I added Gellan gum, which, in minimal amounts, produces a clear, soft, and elastic gel that isn’t sensitive to heat. This gel is perfect for withstanding higher temperatures in the cooking process.

It can be served the same way as cake; remember that it is still ice cream, and it has to be treated as such. I have another post on hot ice cream that melts under colder temperatures and keeps its shape under higher temperatures. It is not Dondurma-style ice cream, but it will be a fun project for anyone interested in experimenting with recipes and textures. Try adding salep and mastic to it—just another idea.

Yield: 5


Toasted Ice cream
Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 55 minutes


  • 1 cup of Milk 2%
  • 2 cups of heavy cream
  • 30 gr. Salep
  • 1/2 Teaspoon of Vanilla
  • ½ cup sugar
  • 1 gr. Mastic*
  • 2 oz Bourbon or liquor of your choice
  • .8% Gellan 


  • Sour Cherry Syrup
  • Toasted walnuts


To disperse the Gellan.

  1. Whisk vigorously to disperse the Gellan in some of the milk
  2. Bring the mixture to a boil while stirring (to hydrate the Gellan)
  3. Simmer for 1 minute (ensure the Gellan is hydrated).
  4. After that, proceed with the rest of the recipe.
  1. Mix the salep and milk to dissolve it.
  2. Add the cream, sugar, and vanilla.
  3. Stir constantly over low heat.
  4. Add the prepared mastic* and keep stirring on low heat.
  5. Use a soup ladle and start mixing. Scoop out some of the mix simultaneously and pour it back in until it thickens.
  6. This step might take you between 20 to 40 min.*
  7. Transfer into a bowl, let it cool, and put it in the fridge until you can freeze it using an ice cream machine.
  8. You will realize that it is stringy and elastic.
  9. That is how it should feel.
  10. Follow the instructions of your ice cream maker until the desired consistency is achieved.
  11. Add the Bourbon 5 min before the ice cream is ready.   Skip this step if it is for kids.
  12. Transfer into an already-cooled freezer-safe container.

When you are ready

Take the ice cream out of the freezer and let it stay out before cutting and serving. The cutting part will depend on how much salep was used; the more used, the firmer it will become.

  1. Cut it
  2. Brûlée the ice cream using a culinary torch; don't keep the flame too close to the ice cream.
  3. Pour over a little bit of your favourite syrup. I used sour cherry syrup
  4. Sprinkle some toasted walnuts


The ice cream can be toasted as well; keep it about 1 1/2" away from the heating elements.

Using a kitchen robot during the mixing process will save you lots of effort.

After a few hours in the fridge, the mixture has a gelatinous texture before being put in the ice cream maker.

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