🌸 MERINGUE MILK ICE CREAM🌸

In a pot we put to boil the milk, a cinnamon stick cut in half, lemon peel and the dates without the stone. When it boils, turn off the heat and let it cool covered.

Once cold, remove the cinnamon and the lemon peel and blend the milk with the dates (I remove the peel so that there are no small pieces left) put the mixture in a tupper and take it to the freezer trying to stir every half hour at least four hours so that it crystallizes as little as possible. The ideal would be in the refrigerator so that it does not crystallize so much ... But even so I tell you that as it does not contain fats it will crystallize, it is more like a slush.

If after that time we see that ice has been made, with a knife we chop pieces until we leave it type "slush", in parts, in a blender glass, we beat it to put air, unify it and get it to pass from ice state to a creamy and airy state.

When the ice cream is completely churned, put it back in the freezer.

Meanwhile, whip the egg whites with the help of an electric whisk or a hand whisk (I did it by hand). They should be well whipped.

Take the other mixture out of the freezer and little by little mix it with the "meringue" (there is no sugar in it, so it is not really...). We put it back in a tupper and take it to the freezer to take more body. Or if we like we can take it like this. Sprinkle ground cinnamon to consume it if you like 😋😋😋😋 I recommend taking it freshly made so that it has the least possible ice crystals.

I made the ice cream version and the frozen milkshake version. Delicious and super fresh.