Meringue Ice Cream and Iced Coffee Recipe

A a sort of Spanish version of affogato, the Italian dessert made from vanilla ice cream dipped in hot espresso. Here, the ice cream is not made with vanilla but is called “leche merengada”, or “meringue milk”, an ice cream wonderfully easy to make because it does not contain egg yolk. You find it in Spanish bars and cafes in summer. It becomes a blanco y negro when you pour iced coffee around it.

Preparation time: 15 minutes, plus 40 minutes of infusion, plus churning and freezing | Cooking time: 3 minutes




  • 425 ml whole milk
  • 150 ml whipped cream
  • 150g caster sugar
  • Peeled zest from 1 lemon, white skin removed
  • 1 cinnamon stick
  • 1 tablespoon of cognac
  • 3 egg whites
  • Ground cinnamon, for serving
  • Pot of strong coffee, refrigerated, for serving


  1. Put the milk, cream, 100g of sugar, lemon zest and cinnamon stick in a saucepan. Bring just below the boil. Remove from the heat and let steep for about 40 minutes, then pass through a sieve and add the cognac.
  2. Beat egg whites and remaining sugar until stiff. Stir it into the cream and milk mixture – it will seem impossible to incorporate but don’t worry, everything will be beaten in the freezing process.
  3. Either churn in an ice cream machine, following the manufacturer’s instructions, or freeze again, putting it in a shallow container in the freezer and beating the mixture occasionally in a food processor or with an electric hand whisk . This ensures that the crystals are broken down and you get a smooth ice cream. If you used a machine, transfer the ice cream to a bowl, cover with parchment paper and set aside in the freezer.
  4. Serve in small cups or tall sundae glasses, with a little cinnamon sprinkled on top and a little fresh espresso poured around.

About Jeffery L. Parker

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