Leche Merengada

1. 1

   Heat the milk in a medium, nonreactive saucepan with 6 tablespoons (75 g) of the sugar, salt, and the cinnamon sticks or ground cinnamon.

2. 2

   Zest the lemon directly into the saucepan.

3. 3

   Once the mixture is warm and the sugar has dissolved, remove from the heat, transfer to a bowl, and chill thoroughly.

4. 4

   In a large metal or glass bowl, beat the egg whites with an electric mixer or by hand until they form soft peaks.

5. 5

   Whip in the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and glossy.

6. 6

   Remove the cinnamon sticks, if using, and fold the cold milk mixture into the meringue, using a flexible rubber spatula.

7. 7

   Freeze in your ice cream maker according to the manufacturers instructions.

8. 8

   Leche Merengada will take longer to freeze than a traditional ice cream or sorbet.

9. 9

   You can also simply freeze it in the mixing bowl, checking it after an hour in the freezer and beating it with a flexible rubber spatula occasionally while its freezing.

10. 10

    Pour a shot of very strong espresso over the top, or serve Leche Merengada with Espresso Granita (page 146) shaved over the top (pictured).

* Per serving · 4 servings · Values may vary.