Blanco y Negro

Directions

1. 1
   To make the sherbet, in a medium saucepan, warm the milk, 3/4 cup (150 g) sugar, lemon zest, and cinnamon sticks, stirring to dissolve the sugar.
2. 2
   Remove from the heat, cover, and let steep for 1 hour.
3. 3
   Pour the mixture through a mesh strainer set over a medium bowl; discard the zest and cinnamon.
4. 4
   Cover and refrigerate until thoroughly chilled.
5. 5
   Freeze in an ice cream machine according to the manufacturers instructions.
6. 6
   In a small bowl, dissolve the 2 tablespoons sugar in the warm espresso.
7. 7
   To serve, place 2 scoops sherbet in each stemmed glass or small, deep bowl.
8. 8
   Pour 2 tablespoons (30 ml) of the sweetened espresso over the sherbet.
9. 9
   Garnish with a few wisps of candied lemon peel, if using.
10. 10
    You might want to have extra espresso on hand, in case anyone wants seconds.
11. 11
    They likely will.