Leche Merengada

3
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From the book entitled "The Perfect Scoop" by David Lebovitz. This makes approximately 1 quart. Chill time not included."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (206.4 g)
  • Calories 244.4
  • Total Fat - 5.5 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 18 mg
  • Sodium - 219 mg
  • Total Carbohydrate - 45.9 g
  • Dietary Fiber - 2.9 g
  • Sugars - 41.5 g
  • Protein - 5.5 g
  • Calcium - 241.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.1 mg

Step 1

Get out a medium, non reactive saucepan. Heat the milk, 6 tablespoons of the sugar, salt, the cinnamon sticks (or ground cinnamon), and the lemon zest.

Step 2

Remove it from the heat when warm and the sugar is dissolved. Pour into a bowl and chill.

Step 3

In a large bowl, beat the egg whites until they form soft peaks. Whip in the 2 tablespoons sugar. Beat until you have glossy and stiff peaks, making a meringue.

Step 4

If you used cinnamon sticks, remove them. Fold the milk mixture into the meringue.

Step 5

Using your ice cream maker, freeze according to the directions. This recipe will take longer to freeze than other traditional ice cream recipes.

Step 6

If you so choose, you can pour very strong espresso on top when serving this.

Tips & Variations


  • You need an ice cream maker.

Related