• In a stand mixer add the cold milk and cream powder and whip them for 2 minutes or until soft peaks form.
• Then add 2 cups of very cold water, milk powder, and sugar and mix for about 3-4 minutes.
• After that add the thick cream and mix well.
• In a small bowl add the saleb / sahleb and powdered sugar and mix them well then pour them on the ice cream mixture and mix for another 2 – 3 minutes ( the salep will completely change the texture of the mixture it will make it stretchy and chewy.
• Add the mastic gum you can use either crushed mastic gum or the flavor of mastic gum. Then add the crushed pistachio and mix with a spatula.
• Over a parchment paper distribute pistachios then spread the ice cream mixture on the top of the pistachio and roll the ice cream with parchment paper.
• Freeze it for at least 6 hours. Then remove the ice cream from the freezer and cut it into circles.

Second method 

• Transfer the ice cream mixture to an airtight container and place it in the freezer and stir the mixture every hour 6 times ( 6 hours ). Then leave it in the freezer for additional 2 hours.
• Serve it cold.