Leche Merengada

Directions

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).