The Four Corners of the Kitchen: Ice Cream
Who doesn’t have the temptation for ice cream? Even those with a lactose intolerance struggle not to eat it! This perfect treat is found in abundance all over the world and comes in a variety of flavors and forms. Here are several unique variations you can make at home. Ice cream just got 100 times cooler.
(pronounced doan-duurh-mah): Turkish Ice Cream
A doughy, stretchy ice cream, dondurma is a popular street food in Turkey. It is known as “the ice cream that never melts” because of a special ingredient called salep, which is a dried tuber or orchid.
- 4 cups milk
- 1 cup sugar
- 1 tsp. salep powder
- 1 tsp. vanilla powder
- Combine salep powder, vanilla powder, and sugar in a bowl.
- Slightly heat up milk and add dry ingredients gradually. Stir constantly until smooth.
- Cook on low for 30 to 40 minutes. Let cool.
- Transfer to bowl and put in freezer. Let sit for 30 minutes.
- Whisk and stretch continuously for 2 to 3 minutes. Put back into freezer.
- Repeat 4 to 5 times at 30 minute intervals.
- Transfer mixture into airtight container and freeze for 5 hours.
(pronounced kool-fee): Indian Ice Cream
Kulfi, or traditional Indian ice cream, is a thicker, creamier version of ice cream that is probably more accurately described as solidified milk. Crushed pistachios are often sprinkled on top to give it an extra nutty crunch.
- 1 can sweetened condensed milk (cold)
- 2 cups whipping cream (cold)
- 1 tsp. vanilla extract
- 2 cups ground pistachios
- 1 tsp. cardamom powder
- 1 pinch saffron
- Put saffron threads in small bowls with 1 Tbsp. of warm water. Infuse and set aside to cool.
- Beat heavy cream on medium until stiff peaks form.
- Lower speed and pour condensed milk into whipped cream. Stir in vanilla extract.
- Increase speed. Whip until mixture is thick and stiff peaks form.
- Add ground pistachios, cardamom, and saffron-infused liquid. Mix until all ingredients are evenly distributed.
- Transfer ice cream into airtight container and freeze at least 6 hours (or overnight) before serving.
(pronounced eye-team-pad): Thai Rolled Ice Cream (Cookies and Cream)
I-Tim-Pad, or fried ice cream, is another fun street food. Unlike other versions of fried ice cream, I-Tim-Pad is fried on a flat surface—just like a pancake.
- 1 cup cream
- 1/2 cup condensed milk
- 2 Tbsp. cream cheese
- 3 Oreo cookies
- whipped cream (optional)
- Base: Mix cream and condensed milk on large metal baking tray.
- Break up Oreo cookies into small crumbs until evenly spread throughout base.
- Freeze for a minimum of 5 hours (or preferably overnight).
- Place tray on a flat surface and run spatula under ice cream to form a spiral shape. Repeat 4 times.
- Top with whipped cream and enjoy.
Mochi Ice Cream
(pronounced moe-chee): Japanese Ice Cream
Mochi is a type of sweet rice cake in Japan; fill it with ice cream, and you get a sweet treat you can eat with your hands (or chopsticks!). It is especially popular during Japanese holidays.
- 1 cup mochiko
- 3/4 cup water
- 2 cups sugar
- 1 tsp. water (if too dry)
- Mix mochiko and water in glass or heat-proof bowl.
- Steam mochiko dough for 20 minutes.
- Transfer steamed mochi into pot with 2/3 cup sugar and cook on medium.
- After sugar dissolves, add 1/3 cup of sugar and mix well.
- Add remaining sugar and cook until completely dissolved (do not burn).
- Take mochi out of pot and put onto pan dusted with cornstarch.
- When cool, use sections to cover small scoops of ice cream to form balls with mochi on the outside. Enjoy!