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
Scale
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.
