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1
In a medium saucepan, combine the milk and the heavy cream with 3/4 cup of the sugar.
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2
Add the lemon zest and broken cinnamon stick and bring to a simmer.
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3
Cover and let the milk mixture stand off the heat for 30 minutes.
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4
Strain the milk mixture into a bowl.
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5
Set the bowl in an ice water bath and stir occasionally until chilled.
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6
Pour the milk mixture into a 9-by-13-inch glass dish.
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7
In a large bowl, using an electric mixer, beat the egg whites with the remaining 2 tablespoons of sugar and the lemon juice at high speed until soft peaks form.
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8
Dollop the beaten whites all over the milk mixture and freeze until solid, about 5 hours.
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9
Cut the ice milk into 2-inch squares.
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10
Using a sturdy spatula, transfer half of the squares to a food processor.
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11
Process until completely smooth, scraping down the sides of the bowl.
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12
Scrape the smooth ice milk into a bowl and freeze.
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13
Repeat with the remaining squares of ice milk.
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14
Freeze the ice milk until it is firm but not solid, about 30 minutes.
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15
Scoop the ice milk into 6 tall glasses and top with the chilled espresso.
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16
Dollop the drinks with whipped cream and sprinkle with cinnamon.
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17
Serve the drinks with straws and long spoons.
