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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.
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2
Zest the lemon directly into the saucepan.
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3
Once the mixture is warm and the sugar has dissolved, remove from the heat, transfer to a bowl, and chill thoroughly.
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4
In a large metal or glass bowl, beat the egg whites with an electric mixer or by hand until they form soft peaks.
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5
Whip in the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and glossy.
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6
Remove the cinnamon sticks, if using, and fold the cold milk mixture into the meringue, using a flexible rubber spatula.
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7
Freeze in your ice cream maker according to the manufacturers instructions.
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8
Leche Merengada will take longer to freeze than a traditional ice cream or sorbet.
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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.
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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).
