Leche Merengada

Ingredients

Milk

1 liter

Sugar

200g

Cinnamon stick

1

Lemon peel

peel of 1 lemon

Egg whites

2

Cinnamon powder

1 teaspoon, for garnish

Instructions

1. In a large saucepan, combine the milk, sugar, cinnamon stick, and lemon peel. Bring the mixture to a boil over medium heat.
2. Once boiling, reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld together.
3. After simmering, remove the saucepan from the heat and let the mixture cool. Once cooled, remove and discard the cinnamon stick and lemon peel.
4. While the mixture is cooling, take a separate bowl and beat the egg whites until they form stiff peaks.
5. Gradually fold the beaten egg whites into the cooled milk mixture, making sure it's fully incorporated.
6. Pour the final mixture into a freezer-safe container and freeze for at least 3 hours. During the freezing process, stir the mixture occasionally to prevent ice crystals from forming.
7. Before serving, allow the Leche Merengada to soften at room temperature for a few minutes. Sprinkle with cinnamon powder as a garnish and serve chilled.