Methods/steps

1. Combine milk, ¾ cup sugar, lemon peel and cinnamon stick in medium saucepot.

2. Simmer milk until sugar dissolves; remove from heat and allow to cool for 15 minutes, then strain.

3. Freeze milk in covered container until it just starts to solidify, agitating every once in awhile to create a “slush.”

4. When milk is nearly set up, whisk egg whites and salt until foamy, then add ½ cup sugar in a stream; continue whisking until meringue forms a stiff peak.

5. Fold meringue gently into mostly-frozen milk, then serve immediately in martini glasses, and top with just a sprinkle of ground cinnamon.

6. The Leche Merengada can be frozen for a couple of days, tempered a bit at room temperature and scraped with a fork before served. As an alternative, it can also be frozen in an ice-cream machine according to manufacturer’s instructions as soon as the meringue is folded in.