Heat the milk with 100 grams of sugar, a pinch of salt and the two cinnamon sticks to boiling point, then leave to steep in the refrigerator overnight. The next day, remove the cinnamon sticks and season the milk with about six tablespoons of Cointreau.
Beat the egg whites until stiff and finally pour in the remaining fifty grams of sugar. Fold the egg whites into the cinnamon milk and cool the mixture in the ice cream maker. Let harden in the freezer.
This type of ice cream is very airy and can be served straight away from the freezer without prior tempering.
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