It’s so delicious, I keep offering it to everyone, so that I can excuse having more of it myself. It’s taste is traditional spanish, so every spoonful loads me up with wonderful memories. Leche Merengada is a cinnamon-and-lemon-flavoured frozen meringue. I recommend you try it with a shot of hot espresso poured over.

you need:
500ml whole milk (soy milk works the same for me)
100g  sugar
Pinch of salt
1 cinnamon stick or a small amount of ground cinnamon
1 lemon, unsprayed
2 large egg whites

Heat the milk in a saucepan, adding the cinnamon, the salt and 3/4 of the sugar. Zest the lemon directly into the mixture. Once the sugar has dissolved transfer the mixture to a bowl and chill thoroughly.

In a separate bowl beat the egg whites until they form soft peaks. Whip in the remaining sugar and continue beating until the whites are stiff and glossy.

Remove the cinnamon sticks (if using) and fold the milk into the meringue. Now it’s time for the ice cream machine! Leche Merengada takes a bit longer to freeze than a sorbet or traditional ice cream, but it’s worth the wait.