If you are looking for a delightfully refreshing treat that captures the essence of summer in every bite, this Fresh Mint Ice Cream with Salted Watermelon Granita Recipe is an absolute must-try. The cool, creamy mint ice cream beautifully contrasts with the icy, tangy-sweet salted watermelon granita, creating a harmonious balance of flavors that will leave you craving more. This dessert is not only a feast for your taste buds but also a colorful celebration of fresh ingredients and simple techniques, perfect for cooling down on a warm day or impressing guests with a sophisticated twist on classic homemade ice cream.
Ingredients You’ll Need
This recipe relies on a handful of fresh, straightforward ingredients, each playing a crucial role in delivering incredible taste and texture. With just a few staples from your pantry and some garden-fresh produce, you’ll be well on your way to making an unforgettable dessert.
- 2 cups heavy cream: Adds richness and a velvety texture to the ice cream base.
- 1 cup whole milk: Lightens the cream slightly for the perfect scoopable consistency.
- 3/4 cup granulated sugar: Sweetens both the ice cream and granita, balancing the mint and watermelon flavors.
- 1/4 teaspoon salt: Enhances all flavors and prevents the ice cream from tasting flat.
- 1 cup fresh mint leaves (packed): Provides the vibrant, aromatic mint flavor essential for the ice cream.
- 5 large egg yolks: Create a creamy, custard base that’s luxurious and smooth.
- Optional green food coloring: Gives the ice cream a visually appealing pale green hue.
- 4 cups seedless watermelon (cubed): The star ingredient for the granita, juicy and naturally sweet.
- 2 tablespoons sugar (optional): Added only if the watermelon is not sweet enough on its own.
- 1 tablespoon fresh lime juice: Lifts the granita with a tangy brightness that balances the sweetness.
- 1/4 teaspoon sea salt: Adds a subtle savory note to the granita, making the watermelon flavor pop.
How to Make Fresh Mint Ice Cream with Salted Watermelon Granita Recipe
Step 1: Infuse the Cream
Start by combining the heavy cream, whole milk, sugar, and salt in a saucepan. Warm over medium heat until the mixture is hot but not boiling, stirring gently to dissolve the sugar and salt. Once ready, add the fresh mint leaves and remove the pan from heat to let the mint steep for 30 minutes. This step is where the magic happens — that gentle infusion releases the mint’s vibrant oils, giving the ice cream its signature fresh flavor.
Step 2: Prepare the Custard Base
After steeping, strain out the mint leaves to avoid bitter bits and return the cream mixture to low heat. In a separate bowl, vigorously whisk the egg yolks until smooth. To temper the yolks and prevent scrambling, slowly pour in a small amount of the warm cream while whisking constantly. Then, pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon. This careful cooking develops that luscious custard texture that makes the ice cream irresistibly creamy.
Step 3: Chill and Churn
Remove the custard from heat, strain once more for extra smoothness if needed, and allow it to cool completely. For the best texture and flavor, refrigerate the mixture for at least 4 hours or overnight. Then, churn using your ice cream maker following the manufacturer’s instructions until the ice cream reaches a soft-serve consistency. Transfer it to the freezer to firm up before serving.
Step 4: Make the Salted Watermelon Granita
While the ice cream chills, blend the seedless watermelon cubes until perfectly smooth. Stir in sugar if your watermelon isn’t very sweet, fresh lime juice, and sea salt. Pour the mixture into a shallow baking dish and pop it into the freezer. After 30 minutes, use a fork to scrape and break apart the forming ice crystals. Repeat this scraping every 30 minutes for the next 3 to 4 hours until you’re left with a fluffy, icy granita.
How to Serve Fresh Mint Ice Cream with Salted Watermelon Granita Recipe
Garnishes
To really dazzle your guests or simply treat yourself, top each scoop of mint ice cream with a generous spoonful of salted watermelon granita. A sprig of fresh mint or a thin slice of lime on top adds an elegant touch and a burst of freshness that elevates the dessert’s presentation and flavor profile.
Side Dishes
This dessert shines all on its own, but you could pair it with light, summery treats like shortbread cookies or a crispy vanilla tuile. If you’re serving it after a meal, something as simple as fresh berries or a small salad with citrus dressing can complement the cool interplay of mint and watermelon without overpowering it.
Creative Ways to Present
For a fun twist, serve the ice cream and granita layered in clear glasses to showcase the contrasting textures and colors. Alternatively, hollow out watermelon halves and use them as bowls for individual servings—this adds a visual wow factor and keeps it eco-friendly too!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Fresh Mint Ice Cream with Salted Watermelon Granita Recipe, store the ice cream in an airtight container in the freezer to prevent ice crystals and maintain smoothness. Keep the granita in a separate covered container; it can be lightly fluffed with a fork before serving again to restore its texture.
Freezing
The mint ice cream freezes beautifully for up to two weeks, allowing you to enjoy it beyond the initial serving. The granita can also be frozen for a similar duration and re-fluffed as needed. Just remember the granita’s texture is best when freshly scraped, so stirring it gently after storage is key.
Reheating
This dessert is best enjoyed cold straight from the freezer, so reheating isn’t necessary. For the perfect scoop or spoon, let the ice cream sit at room temperature for about 5 minutes before serving. The granita also benefits from a little resting time to soften slightly, but avoid letting it melt completely.
FAQs
Can I use dried mint instead of fresh mint for the ice cream?
Fresh mint is definitely preferred because it provides a cleaner, brighter flavor and beautiful color. Dried mint tends to be less vibrant and may introduce a slightly earthy or stale taste, so fresh is your best bet for this recipe.
Is it possible to make this recipe without an ice cream maker?
While an ice cream maker makes the process smoother and creamier, you can still make the ice cream by periodically stirring the custard in the freezer every 30 minutes to break up ice crystals. It might require more time and effort but can still yield delicious results.
How salty should the granita taste?
The salt in the granita is subtle and meant to enhance the natural sweetness and tartness of the watermelon and lime. It should not taste overtly salty; instead, it balances the flavors to make the dessert more dynamic and refreshing.
Can I make the granita without the lime juice?
Lime juice adds a bright acidity that cuts through the sweetness and lifts the watermelon flavor. If you don’t have lime, a mild splash of lemon juice can work as a substitute, but omitting citrus altogether might result in a flatter flavor.
What is the best way to serve this dessert at a summer party?
Serve individual portions in small bowls or clear cups for easy handling. Garnish with fresh mint and a thin wedge of watermelon to make the presentation pop. Keep the granita and ice cream chilled separately and scoop onto plates or bowls just before serving.
Final Thoughts
This Fresh Mint Ice Cream with Salted Watermelon Granita Recipe is a brilliant example of how simple, fresh ingredients can come together to create an extraordinary dessert experience. Whether you’re looking to impress friends or just indulge yourself on a sunny afternoon, this combination is sure to deliver pure joy in every spoonful. Give it a go—you might just discover your new favorite summer treat!
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Fresh Mint Ice Cream with Salted Watermelon Granita Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 5–6 hours (including chilling and freezing)
- Yield: 6 servings
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This refreshing dessert pairs creamy homemade fresh mint ice cream with a tangy salted watermelon granita, creating a perfect balance of cool, sweet, and slightly salty flavors ideal for summer.
Ingredients
Mint Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup fresh mint leaves, packed
- 5 large egg yolks
- Optional green food coloring
Salted Watermelon Granita
- 4 cups seedless watermelon, cubed
- 2 tablespoons sugar (optional, depending on sweetness of watermelon)
- 1 tablespoon fresh lime juice
- 1/4 teaspoon sea salt
Instructions
- Heat and steep mint mixture: In a saucepan, combine heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat until the mixture is hot but not boiling. Stir in fresh mint leaves, remove from heat, and let steep for 30 minutes to infuse the flavor.
- Temper egg yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the warm milk and cream mixture into the yolks to temper them, whisking constantly to avoid curdling.
- Cook custard base: Return the tempered egg yolk mixture to the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Take care not to boil to prevent scrambling the eggs.
- Strain and chill custard: Remove from heat and strain the mixture to remove any cooked bits or mint leaves. Chill the custard completely in the refrigerator for at least 4 hours or overnight to develop flavor and texture.
- Churn ice cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to freezer-safe containers and freeze until firm.
- Prepare watermelon granita: Place watermelon cubes in a blender and blend until smooth. Add the sugar if using, fresh lime juice, and sea salt, then mix well.
- Freeze and scrape granita: Pour the watermelon mixture into a shallow baking dish and freeze. After 30 minutes, use a fork to scrape and break up ice crystals. Repeat this scraping process every 30 minutes for 3 to 4 hours until the granita is fluffy and fully frozen.
- Serve: Scoop the fresh mint ice cream into serving bowls or glasses and top generously with salted watermelon granita for a refreshing dessert.
Notes
- The watermelon granita can be made ahead of time and stored in the freezer; fluff with a fork before serving to maintain its texture.
- For an intensified mint flavor, steep additional mint leaves or add a drop of mint extract (avoid peppermint extract for best flavor).
- If desired, add a few drops of green food coloring to the ice cream base to enhance the minty appearance.
