Blanco Y Negro

1. 1

   Heat milk and cream with lemon zest, star anise, 1/2 cup sugar and salt gently over low heat. When the mixture almost reaches a boil turn off the het and allow the star anise and lemon to sttep in the milk until mixutre is cooled to room temperature.

2. 2

   Beat the egg whites to the soft peak stage. Gradually add sugar and continue beating until the whites are soft yet glossy. Strain the star anise and lemon from the milk. Add a small amount of the egg whites to the strained milk mixutre to lighten it. Then fold in the remaining whites. This can be frozen in an ice cream maker or by placing in a shallow pan in the freezer and breaking up the ice as it forms with a fork. This can be made ahead but should be allowed to soften before serving.

3. 3

   To serve, place some cold espresso in a tall thin glass such as a champagne flute or wine glass. Top with scoops of the ice and then top again with more cold espresso. Garnish with almonds if using.

No additional tips available.