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Gather the ingredients.
Grind the mastic in a mortar and pestle with 2 tablespoons of the sugar.
In a large bowl, whisk ½ cup of milk with the ground mastic-sugar mixture until completely blended. Set aside.
Stir the salep into ½ cup of cold milk until it dissolves. Set aside.
Warm the remaining 2 cups of milk in a medium saucepan over low heat.
Using an electric mixer, beat the mastic-sugar-milk mixture at high speed until well combined. Stir in the warm milk, then the salep-milk mixture.
Stir in the remaining 1 cup of sugar and the cream.
Transfer the mixture to a medium saucepan. Bring to a boil over low heat, stirring frequently to prevent sticking and clumping, about 20 minutes. Remove from heat. Cool to room temperature.
When cooled, transfer to ice cream maker and churn according to manufacturer's instructions. Transfer the ice cream to freezer-safe containers and freeze until firm, a few hours, or overnight, if desired.
Remove the ice cream from the freezer 10 minutes before serving.
HUOM! Kerman voi korvata kokonaan 1,5-2 kupilla kreikkalaista tai turkkilaista jogurttia ja yhdellä purkilla makeutettua tiivistettyä maitoa.