Leche Merengada

Name: Leche Merengada
Prep time: 15 min
Cook time: 1440 min
Total time: 1455 min
Yield: 4 pints
Cuisine: Frozen Dessert
Ingredients: 320 g Whole Milk; 195 g Heavy Cream; 65 g Granulated Sugar; 18 g Dextrose; 18 g Skim Milk Powder; 8 g Egg White (powdered); 4 g Cinnamon Stick + Lemon Peel infusion

Cinnamon-lemon milk with whipped meringue folded through.

15 min prep · 24h freeze 4 pints medium

Spanish summer classic: cinnamon-and-lemon-infused milk with airy meringue. The egg whites add MSNF without fat.

Smooth & scoopable

Balanced base. Freeze 24h, then spin on the matching program.

✅ READY

Fat

13.0%

target 10–16%

Sugar

17.9%

target 14–20%

MSNF

9.9%

target 8–11%

Total solids

41.5%

target 36–42%

PAC259.4 / 220–280

POD (sweetness)

163

target 140–190

Total mass

628 g

target 473 g = pint

Ingredients

Scale to the number of pints you want — every gram scales with you.

pints

Whole Milk320 g
Heavy Cream195 g
Granulated Sugar65 g
Dextrose18 g
Skim Milk Powder18 g
Egg White (powdered)8 g
Cinnamon Stick + Lemon Peel infusion4 g

Batch mass628 g

Method

1.Infuse warm milk and cream with a cinnamon stick and a strip of lemon peel for 20 min. Strain.
2.Re-warm, dissolve sugars, milk powder and egg white powder.
3.Cool, pint, freeze 24 h. Spin on Ice Cream.