Leche Merengada with cinnamon honey Variegato

Heat a little more milk with sugar, a pinch of salt, cinnamon sticks and lemon zest to boiling point. (The cinnamon sticks pull some of the milk, so take a little more than in the recipe and weigh it again later))

Cool, leave to steep in the refrigerator overnight.

Pour the milk through a fine sieve with the Perfecto-Mix the ingredients in the mixer for 2 minutes, heat them up briefly, cool them down, and let them mature in the refrigerator for another 2-3 hours.

Then fold in the egg whites.

To do this, beat the egg white over steam until stiff!

Or whip in the Kenwood Cooking Chef for 60 minutes at 2 ° until stiff, then cool, continue with the whisk.

Then freeze the mixture in the ice cream machine.

When the ice cream is ready, with Variegato Layer in the ice bucket and let freeze for 24 hours.

Mix all ingredients in a saucepan.
Bring to the boil briefly and simmer gently for 8-10 minutes. (Cook the cinnamon stick at the same time) before filling, remove.

The Variegato must be completely cooled before it can be used in the ice.