Leche Merengada | Cinnamon-Lemon Frozen Milk

Add the milk, 120 grams of sugar, the cinnamon sticks, and thin strips of lemon peel with the white pith removed to a saucepan. Bring to a boil, stirring, then lower the heat and simmer gently for 5 minutes. Turn off the heat, cover the pan, and let the milk cool with the spices.

Strain the cooled milk to remove the cinnamon sticks and peel. Transfer it to a wide, shallow metal container and refrigerate.

Put the chilled milk in the freezer. When the edges begin to freeze, take out the container and scrape the frozen parts toward the center with a fork. Repeat until the milk is slushy throughout, with fine ice crystals, and can still be stirred with a spoon.

Put the remaining 90 grams of sugar and the water in a small saucepan. Stir until the sugar dissolves, then stop stirring and bring to a boil. When a thermometer reads 110°C / 230°F, start whipping the pasteurized egg whites in a mixer. Remove the syrup from the heat when it reaches 118–121°C / 245–250°F.

When the whites form soft peaks, run the mixer at high speed and pour the syrup in a thin stream down the side of the bowl. Keep whipping until the bowl feels cool enough to hold and the meringue forms glossy, stiff peaks. This meringue is made with pasteurized whites and heated by the boiling syrup, so no raw egg remains.

Fold the meringue into the partially frozen milk in two additions, using a spatula to lift from the bottom, until the mixture is white and still somewhat fluffy. Return the container to the freezer and stir occasionally until the mixture is soft, spoonable, and slushy.

Divide the leche merengada among chilled glasses, sprinkle with ground cinnamon, and serve immediately with a spoon or a wide straw.