I finally made it.
And it was chewy.
I wrote about it in a couple of previous posts, here and here.
I have no photo as it looks pretty much like vanilla soft serve --that is, it is pure white.
Here is the recipe I used:
Turkish Chewy Ice Cream or Dondurma
* 2 cups of double cream or whipping cream
* 2 cups of full fat milk
* 3/4 cup of sugar
* 2 teaspoons of salepi (level)
* 1/2 teaspoon of ground mastic (see below)
Grind the mastic: Mastic is usually sold in drops of resin which can stick to the mortar and pestle during grinding. To avoid, freeze mastic for 15 minutes before using and place it along with 1-2 tablespoons of the sugar in the mortar.
In a mixing bowl, beat 1/2 cup of the milk with the ground mastic (and sugar used to grind) until completely blended. Dissolve the salepi in 1/2 cup of cold milk. Warm the remaining 1 cup of milk in a saucepan over low heat. Beating at high speed, add the warm milk to the mastic mixture, then the dissolved salepi. Add remaining sugar and cream.
Transfer the mixture to a saucepan and boil over low heat for about 20 minutes, stirring frequently to prevent sticking and clumping. Remove from heat and set aside to cool to room temperature.
Pour into ice cream maker.
Remove from freezer 10 minutes before serving.
The other this is, the mastic tastes like pine sap. So, if you are going to make this ice cream, make it and eat it pretty much right away because otherwise the sap flavor will marry with the ice cream flavor and instead of the wonderful subtle sapel you will taste sap. Blech.