Stretchy ice cream, booza or dondurma

Hi, i went to this nice place in Brooklyn called Republic of Booza where they serve some sort of stretchy ice cream from Syria. Really interesting product which i was able to recreate back home using traditional ingredients (Salep and mastic). However, the ice cream seems to loose its “stretchiness” after a while. I was wondering if any of could help me find a way to preserve that stretchiness or if there is such forum where chemistry engineers exchange on that king of product development.