Open the kantaifi pastry with your fingers. Drizzle it with melted butter and place it in a square pan. Cook it in a preheated oven at 170° C for 30' until it turns brown. Let it cool off. Add all the ingredients for the syrup in a pan and boil for 4' in a medium heat. Finally add some lemon. Let it cool off. Remove the peel and the cinnamon stick. Drizzle with the kantaifi. Let it cool off. For the cream, keep 1-1/2 cup of milk and add the rest in a pot. Add the sugar, the eggs, the vanillas, the vanilla corn flower and the mastic. Stir all of them with the whisk, add lukewarm milk to dilute the milk and then put the mixture to the pan. Stir for a couple of minutes until it thickens. Remove it and add some butter. Pour the mixture into the kantaifi. Mix the cool cream with the whipped cream and add it. Sprinkle with cinnamon and the peanuts. Freeze the dessert for one hour and chop it into pieces.