Preparation / Directions:
In medium saucepan, combine milk, cream, lemon zest, cinnamon sticks, sugar and salt; heat slowly until barely simmering. Remove from heat and let mixture cool to room temperature. Transfer to a metal bowl and refrigerate overnight.
Strain chilled mixture into 2 L metal pan; cover and freeze for two to three hours or until firm. Spoon into blender or food processor; blend for about 30 seconds or until smooth. Transfer to metal bowl and return to freezer while preparing egg whites.
Beat egg whites in mixer until soft peaks form; add 15 mL (1 tbsp) sugar and continue beating until peaks are glossy, but still soft. Fold whipped egg whites into milk mixture. Transfer into plastic storage container, cover and re-freeze for an additional 2 to 3 hours.
(If using ice cream maker, strain chilled mixture into a bowl, prepare egg whites as above and fold into mixture. Freeze according to manufacturer's directions).
Scoop ice milk into serving bowls and top with favorite sauce. Makes 2 to 4 serving