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    Leche merengada

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    Leche merengada

    by Diana Henry

    • Preparation time: 10 minutes + chilling and freezing
    • Cooking time: 2 minutes to 3 minutes
    • Total time: 12-13 minutes + chilling and freezing

    Serves: 4


    215ml full fat milk
    75ml whipping cream
    2 broad strips of lemon zest
    ½ cinnamon stick
    75g caster sugar
    ½ tbsp brandy or sherry
    2 British Blacktail Medium Free Range Egg whites
    Macerated strawberries or sliced nectarines, to serve 


    1. Put the milk, cream, lemon zest, cinnamon and 50g sugar in a small pan. Bring to just under the boil, stirring to help the sugar dissolve. Chill for 1 hour, then strain through a sieve and add the brandy or sherry.

    2. Beat the egg whites with electric beaters until they just hold their shape, then add the remaining sugar and beat until stiff. Fold this into the milk mixture – it will seem impossible to incorporate it but it will all get churned in the freezing process.

    3. Churn in an ice-cream machine or pour into a container that will fit into your freezer, cover and freeze. If using the freezer method, whizz the mixture in a food processor (or with electric beaters) until smooth once an hour for the first 3 hours after freezing. Then leave to freeze until firm.

    4. Serve in small glasses. Strawberries that you’ve sliced and macerated in sweet sherry and a little sugar for 15 minutes are lovely with this.  

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