Akullore e Prishtinës
Akullore e Prishtinës is the capital’s iconic, hand-stretched ice cream, descended from Ottoman dondurma. Its signature chew and slow melt come from two time-honored botanicals: salep and mastic. This small-batch method below preserves that character at home without special equipment.
What sets this style apart is the elastic pull, the clean dairy flavor, and subtle aromatics that let the texture lead. The recipe is intentionally simple, centered on quality milk, balanced sugar, and just enough perfume from vanilla or a kiss of rosewater.
Ingredients
Preparation
- Prep: In a mortar, pound a pinch of mastic with 1 teaspoon of sugar until powder-fine so it disperses easily.
- Base: Off heat, whisk cold milk with salep until fully dissolved. Whisk in the remaining sugar.
- Cook and thicken: Set the pot over low heat and stir constantly with a flat spatula, scraping the bottom and sides. As wisps of steam rise and the surface begins to quiver, rain in the powdered mastic. Keep stirring until the base noticeably thickens and turns glossy and stretchy; avoid a rolling boil.
- Flavor: Remove from heat; stir in vanilla. For a delicate floral note, add a few drops of rosewater.
- Chill: Transfer to a shallow pan and place over an ice bath to cool quickly, stirring now and then. Move the pan to the coldest shelf of the refrigerator; set a kitchen timer so you remember to give the mixture an occasional stir as it chills.
- Elasticity: Once thoroughly cold, either churn in a machine or hand-work it in a chilled bowl: pull the mass up with a sturdy spatula and fold it back on itself repeatedly to build the characteristic stretch created by the interaction of salep and mastic.
- Finish: Fold in a handful of chopped pistachios if you like, or save them for garnish. Pack into a lidded container and freeze until scoopable.
- Serve: Scoop, then dust lightly with cinnamon. For a festive touch, mist or drizzle a drop or two of rosewater just before eating.
Serving and enjoying
Pair small, taut scoops with warm street-side vibes: a narrow spoon, a crisp wafer, and a gentle shower of chopped pistachios. The restrained sweetness and perfume of vanilla or rosewater keep the texture in focus; a breath of cinnamon adds cozy depth.