Leche Merengada
Recipe: #37336
August 09, 2021
Categories: Desserts, Eggs, Lemon, Spanish, Ice Cream Maker, Gluten-Free, Low Fat, Vegetarian, Milk, Kosher Dairy, more
"From the book entitled "The Perfect Scoop" by David Lebovitz. This makes approximately 1 quart. Chill time not included."
Ingredients
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 by Step Method
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
- You need an ice cream maker.