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two cups (five hundredml) milk one hundred and fiftyml thick cream (Recipes by ingridients cream) one hundred and sixtyg caster sugar (Recipes by ingridients sugar) Peeled rind of about one lemon, white pith removed about one cinnamon (Recipes by ingridients cinnamon) stick about one tablespoon brandy three eggwhites Ground, cinnamon (Recipes by ingridients cinnamon) to serveStep about one Place milk,, cream (Recipes by ingridients cream) about one hundredg, sugar (Recipes by ingridients sugar) lemon rind and cinnamon (Recipes by ingridients cinnamon) stick in a saucepan over high heat and bring to just below boiling point, then remove from heat and set aside for about one hour to infuse. Step two Strain the milk mixture through a sieve into a clean bowl and add the brandy. In a separate bowl, whisk the eggwhites and remaining sugar (Recipes by ingridients sugar) until stiff peaks form, then fold into the milk mixture. Step three Pour into an airtight container and freeze until frozen at the edges. Remove from freezer and beat with an electric beater, then refreeze. Meringue Ice-cream Recipe. Repeat two or three times. (Alternatively, churn in an ice-cream machine according to manufacturers directions.) Step four Serve the ice-cream sprinkled with ground. cinnamon (Recipes by ingridients cinnamon) .
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