Leche Merengada

A community recipe by vonsachsen

Not tested or verified by Nigella.com

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Introduction

From Crazy Water, Pickled Lemons by Diana Henry. This is an ice-cream recipe that only uses egg-whites, so it great when youÂ´re tired of making Pavlovas :) Diana Henry says in her intro: "...an ice-cream that has an intriguing taste and texture...itÂ´s a staple of Spanish bars in the summer. In fact, you can go completely hip and Hispanic and give everyone a "blanco y negro" -thatÂ´s leche merengada with iced espresso poured over it. Very chic."

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: serves 8

Metric U.S.

425 millilitres milk
150 millilitres whipping cream
150 grams caster sugar
1 lemon peel
1 cinnamon stick
15 millilitres brandy
3 medium egg whites
1 sprinkling of ground cinnamon (for serving)

14⅞ fluid ounces milk
5¼ fluid ounces heavy cream
5 ounces superfine sugar
1 lemon peel
1 cinnamon stick
½ fluid ounce brandy
3 medium egg whites
1 sprinkling of ground cinnamon (for serving)

Method

Leche Merengada is a community recipe submitted by vonsachsen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the milk, cream, 100g (3 1/2 oz) of the sugar, lemon rind 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. Fold this into the cream and milk mixture - it will seem impossible to incorporate, but don´t worry, as it will all get beaten together during the freezing process.

Either still freeze, beating the mixture from time to time in a food processor or with an electric hand whisk, or churn in an ice-cream machine.

Sprinkle with cinnamon before serving. Enjoy :)

Put the milk, cream, 100g (3 1/2 oz) of the sugar, lemon rind 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.

Either still freeze, beating the mixture from time to time in a food processor or with an electric hand whisk, or churn in an ice-cream machine.

Sprinkle with cinnamon before serving. Enjoy :)