Method

• 1.
  Place milk, cream, 100g sugar, lemon rind and cinnamon stick in a saucepan over high heat and bring to just below boiling point, then remove from heat and set aside for 1 hour to infuse.
• 2.
  Strain the milk mixture through a sieve into a clean bowl and add the brandy. In a separate bowl, whisk the eggwhites and remaining sugar until stiff peaks form, then fold into the milk mixture.

• 3.
  Pour into an airtight container and freeze until frozen at the edges. Remove from freezer and beat with an electric beater, then refreeze. Repeat 2 or 3 times. (Alternatively, churn in an ice-cream machine according to manufacturer's directions.)
• 4.
  Serve the ice-cream sprinkled with ground cinnamon.