Leche Merengada

 Leche Merengada actually means "meringued milk" and that's actually all it is.  An icy cold treat that is an easy blend of egg whites, milk, and cream. In this recipe for Leche Merengada a cinnamon stick is added to provide a lovely hint of cinnamon flavor.  The addition of cinnamon makes this ice cream the perfect pairing for just about any fall dessert, such as apple pie.  Best of all, this is a simple mixture of ingredients.  You do not need to fuss with making a custard.  You don't even need to own an ice cream machine.  Simple and fuss-free.  Just the way I like it.

Leche Merengada

Adapted from Crazy Water Pickled Lemons

by Diana Henry

Serves 8

2 cups milk

5/8 cup heavy cream

5-1/2 oz. sugar

zest of one lemon

1 cinnamon stick

1 tablespoon brandy

3 egg whites

ground cinnamon, for serving

Put the milk, cream, 3-1/2oz of the sugar, the lemon zest, and cinnamon stick into a saucepan.  Bring to just under the boil.  Remove from the heat and let the mixture infuse for about 40 minutes.  Strain the mixture through a sieve and add the brandy.

Whisk the egg whites with the remaining sugar until stiff.  (Note: I had quite a bit of trouble getting my egg white and sugar mixture to become stiff.  I added a dash or two of cream of tartar and this seemed to do the trick). Fold this into the cream and milk mixture - it will seem impossible to incorporate, but don't worry; it will all get beaten together during the freezing process.  Either still-freeze, beating the mixture from time to time with a hand whisk, or churn in an ice cream machine.  Sprinkle with cinnamon before serving.

Theme: Icy Cold