Pour the milk and sugar in a saucepan and heat it, taking care that it won't boil.
Pour a little of the hot milk, mastic crushed, salep and vanillas in another saucepan and mix them well, so as to dissolve the salep. We slowly add to this mixture some more hot milk, until we have 2 teacups of hot milk and sugar left. Put the pan on the fire to boil a little.
Take the mixture off the heat, add the remaining milk and strain it. Once the mixture has cooled off, pour the cream and beat it in a mixer. Put it then in the freezer. Every 1 hour and 10' beat the mixture, repeating the process three times so as to avoid having crystals formed. If you want, you can serve the ice cream with sour cherry syrup or jam, or sprinkle it with pistachios (or both).