← Nouns Cooking · Spanish

Ingredients

• 1 l whole milk
• 150 g Sugar
• 1 strips of peel from 1 lemon
• 1 Cinnamon stick
• 3 egg whites (pasteurised, if you prefer)
• 40 g Icing sugar
• 1 tsp ground cinnamon, to dust

Method

1. Heat the milk, sugar, lemon peel and cinnamon stick in a saucepan over medium heat, stirring to dissolve the sugar, until it just begins to bubble. Turn off the heat and infuse for 30 min.
2. Strain the milk into a large freezer-proof container, cool, then chill for 1 hour until cold.
3. Whisk the egg whites to soft peaks, then add the icing sugar a spoonful at a time and keep whisking for 2–3 min until stiff and glossy.
4. Fold the meringue into the cold milk a little at a time with gentle circular movements.
5. Freeze for 2 hours, stirring and scraping with a fork every 30 min, until thick, frothy and slushy. Serve in glasses dusted with cinnamon.

Tips

• The egg whites are raw, so use pasteurised egg whites from a carton for anyone pregnant, very young, elderly or unwell.

Sources

Written in our own words after cross-checking these recipes:

Fascinating Spain Recipes From Europe Directo al Paladar