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.
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