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Delicious Ice Cream and Sorbet Recipes

Leche Merengada

 

Ingredients

  • 1 lemon

  • 1 pint (560ml) milk

  • 8 fl oz (225 ml) double cream

  • 6 oz (170g) caster sugar 

  • 2x4 - in (10cm) cinnamon sticks

  • 2 eggs whites

  • ground cinnamon

Preparation Method

Cut the peel from the lemon, using a very sharp knife, taking only the zest and none of the pith.  Squeeze the lemon and reserve the juice.

Put the lemon zest into the heavy saucepan with the milk, cream, sugar and cinnamon sticks and heat gently, stirring until the sugar has dissolved completely, then discard the lemon zest and cinnamon sticks.

Whisk the egg whites with a teaspoon of the lemon juice until they hold soft peaks.  Beat in flavored milk.

Freeze in a sorbetière following the manufacturer's instructions.  Or still-freeze (refer to home), vigorously whisking the partially frozen ice at least once during the freezing process.

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