Take a small pot and fill it halfway with milk.

Place the rest of the milk in a pot together with the heavy cream, add one cup of sugar and place the pot over moderate heat to boil, mixing with a wooden spoon.

Place the small pot over moderate heat as well and when it starts getting tepid add the 2 tbsp of salep. Mix until it dissolves, preferably with a whisk to avoid lumps and then add it to the larger pot after the mixture in it has boiled for a couple of minutes. Continue to stir at regular intervals.

Blend the mastic grains with 2 tbsp of sugar in a food processor for a few seconds and add them to the mixture stirring until it dissolves.

Turn down the heat and simmer without stirring until a layer of kaimaki -kind of cream with the consistency of a pudding- forms (it won't take more than 20 minutes).

Remove the pot from heat, move the mixture into a metal container and place it in a slightly larger baking dish that you have filled with water and ice cubes. Stir softly and when the mixture chills add the orange flower water. Cover the metal container with a lid and place in the fridge overnight.

Move the mixture to the ice cream maker that you have already prepared according to the instructions of the manufacturer. When the ice cream has thickened adequately (it won't thicken completely in the ice cream maker but in the freezer) move it once more to a metal container and place it in the freezer. Let it freeze thoroughly for a few hours.

Before you serve it place it in the fridge for at least 15 minutes so that it softens a little bit.