Step 1

To begin, place mastic beads in a freezer for 15 minutes. Take them out, join with a pinch of sugar, and finely grind with a spice grinder or a mortar and pestle.

Step 2

Next, take 125 ml (1/2 cup) of milk and dissolve the salep in it.

Step 3

Take a large skillet and fill it with cream and the remaining 625 ml (2 1/2 cups) milk. Warm over low-medium heat. Add mastic, combine, and follow with salep mixture.

Step 4

The next step is to “stretch” the mixture. Grab some of it using a ladle, and pour it back in from a height. Keep repeating this procedure for 20 minutes or until the mixture becomes dense: for an even chewier texture, continue doing this for another 20 minutes.

Step 5

Now, transfer the mixture to a bowl, cover with plastic wrap and let it cool.

Step 6

When cooled, process in an ice cream machine until almost frozen.

Step 7

Place the mixture in a lightly greased bread pan lined with plastic foil. Cover with foil and place in a freezer overnight.

Step 8

Five minutes before serving, take the ice cream out of the freezer. Remove the foil, cut into slices 3 cm (1-inch) thick, and place on dessert plates. Garnish with pistachios and cinnamon.