Making stretchy ice cream with a centuries old recipe

Instructions

1. Crush mastic to a fine powder using a mortar and pestle
2. Combine mastic, sugar, and salep powder in a bowl
3. Place a heavy-bottomed pot on medium heat and add your milk, allow to heat until gently steaming
4. Once the milk is steaming but not boiling, add the sugar and spices to the pot
5. Stir immediately to combine, then continue to stir for 30-40 minutes
6. Once the mixture resembles condensed milk and has thickened, remove it from the heat
7. Pour the mixture out into a large bowl that will fit in your freezer
8. Whisk the mixture in the bowl for 3-5 minutes before placing it in the freezer for 30-40 minutes
9. Remove from the freezer and whisk the mixture once more for 3-5 minutes, making sure to scrape down the sides. Using your whisk stretch the mixture upwards
10. Repeat this freezing and whisking process 4-6 times until the mixture has thickened and is stretchy
11. Serve into a bowl of ice cream cones, and top with some chopped pistachios