This iced milk confection is similar to ice-cream.
Leche merengada750 ml (3 cups) milk 250 ml (1 cup) double cream165 gm (¾ cup) white sugar, plus 2 tbsp extra1lemon, rind only (removed with a peeler)2cinnamon quills4eggwhites¼ tsp lemon juiceTo serve:ground cinnamonCandied almonds160 gm (1 cup) unblanched almonds110 gm (½ cup) white sugar¼ tsp ground cinnamon
Combine milk, cream, sugar, lemon rind and cinnamon quills in a large saucepan. Bring to the boil, reduce heat and simmer, stirring occasionally, for 30 minutes to infuse. Cool and refrigerate, then remove lemon rind and cinnamon quills and discard. Whisk eggwhites and lemon juice until soft peaks form, add remaining sugar and whisk to stiff peaks, then fold through cold milk mixture.
Freeze mixture in an ice-cream machine according to manufacturer’s instructions, then store in a freezer until required.
For candied almonds, combine all ingredients in a heavy-based frying pan and stir over high heat for 5-10 minutes or until dark caramel. Spread mixture over a baking paper-lined oven tray, separating almonds, and cool. Coarsely chop and set aside.
Spoon leche merengada into glasses, scatter with chopped candied almonds and serve immediately.