Ice cream and chilled desserts
This Turkish ice cream needs no machine. Cook the milk, cream and kaymak mixture, then freeze it, whisking by hand every 30 minutes to prevent large ice crystals and achieve a smooth texture.
Heat the milk, cream and granulated sugar over low heat for 8 minutes, until the sugar dissolves. Mix the cornstarch with a little water, add it with the vanilla and boil for another 2 minutes.
Leave to cool for 20 minutes, until it reaches room temperature, then stir in the kaymak.
Transfer to a freezer-safe container and freeze for 4 hours, whisking with a fork every 30 minutes. This takes some care and prevents large ice crystals from forming.
Scoop into bowls, top with chopped walnuts and serve.
Do not skip the whisking intervals, or the ice cream will develop large ice crystals and a coarse texture. Contains dairy and walnuts.
Cevizli kaymaklı dondurma tam kıvamında oldu, elle çırpılmış olduğu hiç belli olmuyor.
4 saatlik dondurma sürecinde çatalla ara ara çırpmak yerine evdeki mutfak robotunun çırpma ucunu kullansam kıvamı bozulur mu acaba, yoksa fark etmez mi diye merak ettim.
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