Blanco y Negro

• 4 cups (1 liter) whole milk
• 3/4 cup (150 g) sugar
• Grated zest of 2 lemons, preferably organic
• 2 cinnamon sticks, coarsely crushed
• 2 tablespoons (30 g) sugar
• 1 cup (250 ml) freshly brewed espresso, warm
• Soft-Candied Citrus Peel (page 253), made with lemons, for garnish (optional)

1. To make the sherbet, in a medium saucepan, warm the milk, 3/4 cup (150 g) sugar, lemon zest, and cinnamon sticks, stirring to dissolve the sugar.
2. Remove from the heat, cover, and let steep for 1 hour.
3. Pour the mixture through a mesh strainer set over a medium bowl; discard the zest and cinnamon.
4. Cover and refrigerate until thoroughly chilled.
5. Freeze in an ice cream machine according to the manufacturers instructions.
6. In a small bowl, dissolve the 2 tablespoons sugar in the warm espresso.
7. To serve, place 2 scoops sherbet in each stemmed glass or small, deep bowl.
8. Pour 2 tablespoons (30 ml) of the sweetened espresso over the sherbet.
9. Garnish with a few wisps of candied lemon peel, if using.
10. You might want to have extra espresso on hand, in case anyone wants seconds.
11. They likely will.

liter, sugar, lemons, cinnamon sticks, sugar, freshly brewed espresso, lemons

Taken from www.epicurious.com/recipes/food/views/blanco-y-negro-379615 (may not work)