Instructions: Put the mill cream cinammon sticks lemon zest and 85g of the sugar into a pan and bring slowly to the boil.

Turn the heat down as low as possible and leave to infuse for 30 minutes.

Then cool and strain.

Whisk the egg whites with a generous squirt of lemon juice until they begin to form soft peaks.

Now beat in the cinnarnon milk a little at a time.

Freeze in a sorbetiere or pour into a shallow container and place in the freezer.

When the sides are solid but the centre is not set break up the sides and push the crystals into the centre.

Leave until just set but not yet solid then scoop out into a bowl (or the processor) and beat hard to smooth out crystals.

Return to the container and put back into the freezer.

Repeat once more if you have the time and patience then leave to freeze completely.

As you serve dust each helping lightly with ground cinnamon.

Serves 6

This is a cooling Spanish ice cream flavoured with cinnamon and lemon zest. Take great care to use just the yellow zest pared clean of the white pith which can give the ice cream a slightly bitter note. Thisisnt altogether unpleasant but is better avoided. When scoops of the Ieche merengada ice cream are served in glasses doused with iced black coffee you have what is known as a Blanco y Negro a rather sophisticated milk shake.

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