The first time I made this fresh mint ice cream with salted watermelon granita, it was a complete accident – a happy accident, but an accident nonetheless! I had way too much watermelon from our local farmer’s market, the kind that practically drips juice down your chin, and a huge bunch of mint from my tiny herb garden that was threatening to take over the whole backyard. My kids were begging for ice cream, and I thought, “Why not?” The result was something so incredibly refreshing and unexpected that it’s become a summer staple in our house.
I’ll be honest, the first attempt wasn’t perfect. The watermelon granita was initially too sweet, and the mint ice cream, while delicious, lacked a certain… oomph. But after a few tweaks – a pinch of sea salt here, a squeeze of lime there – I finally nailed it. Now, even my picky teenager raves about it, and that’s saying something!
The cool, creamy fresh mint ice cream with salted watermelon granita is the perfect balance of sweet and savory, a delightful treat that will cool you down on even the hottest days. Plus, it’s surprisingly easy to make, even if you’re not an experienced ice cream maker. I promise, if I can do it (and trust me, I’ve had my fair share of kitchen disasters!), you can too.
One year, I even tried to get fancy and serve individual portions in hollowed-out mini watermelons. Adorable? Yes. Practical? Not so much! Let’s just say there was a lot of sticky watermelon juice and laughing involved. But those are the memories that make cooking so special, right? The imperfect moments, the little mishaps, and the joy of sharing something delicious with the people you love.
The great thing about this recipe for fresh mint ice cream with salted watermelon granita is that it’s flexible. Don’t have an ice cream maker? No problem! I’ll share a no-churn method that works just as well. Feeling adventurous? Add a splash of vodka to the granita for an adult-only version. The possibilities are endless!
My son, Liam, swears that the fresh mint ice cream with salted watermelon granita is the only reason he gets through summer math camp. He claims the refreshing taste helps him focus (I suspect it’s just a good excuse for a treat!). My daughter, Chloe, loves to help me make it, especially crushing the mint leaves – it’s a great way to get kids involved in the kitchen.
So, are you ready to dive in and create this delightful summer treat? Don’t be intimidated! I’m here to guide you every step of the way, sharing my tips, tricks, and the lessons I’ve learned (often the hard way!). Trust me, the end result – a vibrant, flavorful fresh mint ice cream with salted watermelon granita – is well worth the effort. Let’s get started!
Ingredients
Here’s what you’ll need to make my family’s favorite fresh mint ice cream with salted watermelon granita. Don’t worry, the ingredients are simple and easy to find, and I’ll share some tips on how to make the most of them. Before we dive into the ingredients, it’s worth noting the health benefits of our two star ingredients. Watermelon is packed with vitamins, minerals, and antioxidants, making it a hydrating and nutritious choice. Mint, on the other hand, is known for its soothing properties and can aid in digestion.
For the Fresh Mint Ice Cream:
- 2 cups heavy cream: This is the key to a rich and creamy ice cream. Don’t skimp on the fat content! I prefer using organic heavy cream, but any high-quality brand will work. If you’re looking for a slightly lighter option, you can substitute one cup of heavy cream with one cup of whole milk, but be aware that the ice cream will be a bit less decadent.
- 1 cup whole milk: Adds moisture and balances the richness of the cream. Again, organic is my preference, but use what you have on hand.
- ¾ cup granulated sugar: Adjust to your sweetness preference. I find ¾ cup to be the perfect balance, but if you like your ice cream extra sweet, feel free to add a tablespoon or two more. Consider using powdered sugar for an even smoother texture.
- 2 cups packed fresh mint leaves: The star of the show! Make sure to use fresh mint, not dried. The fresher the mint, the more vibrant the flavor. I grow my own, but you can easily find it at most grocery stores or farmer’s markets. Experiment with different varieties of mint, such as peppermint or spearmint, for unique flavor profiles.
- ¼ teaspoon salt: Enhances the flavors and balances the sweetness. Don’t skip this! A pinch of sea salt can intensify the other flavors in the ice cream.
- 1 teaspoon vanilla extract: Adds a touch of warmth and complexity. I love using a good quality vanilla extract – it makes a big difference! Vanilla bean paste can also be used for a stronger vanilla flavor.
- 2 tablespoons vodka (optional): This helps prevent the ice cream from becoming too icy. Don’t worry, you won’t taste the alcohol! Other clear spirits like gin or white rum can also be used.
For the Salted Watermelon Granita:
- 6 cups cubed watermelon: Seedless watermelon is the easiest to work with, but if you’re using a seeded variety, just be sure to remove all the seeds. Look for a watermelon that feels heavy for its size – that’s a sign of a juicy, ripe melon. Watermelon comes in various colors and sweetness levels, so choose one that suits your taste.
- ¼ cup lime juice: Adds a bright, tangy flavor that complements the sweetness of the watermelon. Freshly squeezed is always best! Lemon juice can be used as a substitute if lime juice is not available.
- 2 tablespoons granulated sugar: Again, adjust to your preference. The sweetness of the watermelon will vary, so taste and adjust as needed. Honey or agave nectar can be used as natural sweeteners.
- ½ teaspoon sea salt: This is what makes the granita truly special! The salt enhances the sweetness of the watermelon and adds a delightful savory note. I prefer using a flaky sea salt, but any good quality sea salt will work. Experiment with different types of sea salt, such as smoked sea salt, for a unique flavor twist.
Shopping Tips:
- Buy mint the day you plan to use it for the freshest flavor in your fresh mint ice cream with salted watermelon granita.
- Look for watermelons that are heavy, with a creamy yellow spot on the bottom (where it rested on the ground).
- Check the expiration dates on your dairy products to ensure freshness.
Storage Hacks:
- Store the fresh mint ice cream with salted watermelon granita in airtight containers in the freezer for up to two weeks.
- To prevent ice crystals from forming on the ice cream, press a piece of plastic wrap directly onto the surface before sealing the container.
Step-by-Step Instructions
Alright, let’s get down to the nitty-gritty and make some amazing fresh mint ice cream with salted watermelon granita! Don’t be scared; I’ll walk you through each step. Before starting, make sure all your equipment is clean and ready to use. This includes your saucepan, blender, ice cream maker, and freezer containers. Having everything prepared in advance will make the process smoother and more enjoyable.
Making the Fresh Mint Ice Cream:
- Infuse the Cream: In a medium saucepan, combine the heavy cream, whole milk, sugar, mint leaves, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just beginning to simmer. Do not boil! Overheating the cream can scald it and affect the final taste and texture.
- Steep: Remove the saucepan from the heat, cover, and let steep for at least 1 hour, or up to 4 hours, for a stronger mint flavor. The longer it steeps, the more intense the mint flavor will be. My daughter Chloe likes a super minty fresh mint ice cream with salted watermelon granita, so we usually steep it for the full four hours. Steeping allows the mint to fully infuse the cream, resulting in a more aromatic and flavorful ice cream.
- Strain: Pour the mixture through a fine-mesh sieve into a clean bowl, pressing on the mint leaves to extract as much flavor as possible. Discard the mint leaves. This step removes any solids from the cream, ensuring a smooth and creamy texture.
- Chill: Stir in the vanilla extract and vodka (if using). Cover the bowl and chill in the refrigerator for at least 4 hours, or preferably overnight. This is crucial for a smooth and creamy ice cream. Chilling the mixture allows the flavors to meld together and the fat to solidify, resulting in a richer and more stable ice cream.
- Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Different ice cream makers may require different churning times, so follow the instructions provided with your machine.
- Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden further. This final freezing step ensures that the ice cream is firm enough to scoop and serve.
Making the Salted Watermelon Granita:
- Blend: In a blender, combine the cubed watermelon, lime juice, sugar, and sea salt. Blend until smooth. Make sure to blend the mixture until it is completely smooth to avoid any large chunks of watermelon in the granita.
- Strain (Optional): For a smoother granita, you can strain the mixture through a fine-mesh sieve to remove any pulp. I usually skip this step because I like the slightly chunkier texture. Straining the mixture is a matter of personal preference. If you prefer a very smooth granita, straining is recommended.
- Freeze: Pour the mixture into a shallow dish (like a 9×13 inch baking pan). Place in the freezer for 30 minutes. Using a shallow dish allows the mixture to freeze more quickly and evenly.
- Scrape: After 30 minutes, use a fork to scrape the mixture, breaking up any ice crystals. Return to the freezer. Scraping the mixture regularly is essential for creating the desired fluffy, icy texture of the granita.
- Repeat: Repeat the scraping process every 30 minutes for about 2-3 hours, or until the granita is completely frozen and has a fluffy, icy texture. My son Liam helps me with this part – he loves scraping the granita! The more frequently you scrape the mixture, the finer and fluffier the granita will be.
Tips and Tricks:
- Don’t over-churn the ice cream: Over-churning can result in a grainy texture.
- Chill everything: Make sure your ice cream maker bowl is completely frozen before churning.
- Taste and adjust: Don’t be afraid to taste the watermelon mixture and adjust the sugar and salt to your liking.
- No Ice Cream Maker? For a no-churn version, pour the chilled ice cream base into a freezer-safe container and freeze for 3-4 hours, whisking vigorously every 30 minutes to prevent ice crystals from forming. This won’t be quite as creamy as the churned version, but it’s still delicious!
My biggest mistake the first time I made this was not chilling the ice cream base long enough. The result was a slightly icy ice cream. So, trust me, don’t skip the chilling step! Learn from my mistakes, and you’ll be enjoying perfect fresh mint ice cream with salted watermelon granita in no time!
Serving Ideas
Now that you’ve made this incredible fresh mint ice cream with salted watermelon granita, let’s talk about how to serve it! There are so many ways to enjoy this refreshing treat. Serving this dessert is all about presentation and complementing flavors. Consider the occasion and your personal preferences when choosing how to serve it.
At our house, we love to serve it in simple bowls or sundae glasses. A scoop of the creamy mint ice cream topped with a generous spoonful of the icy watermelon granita is a match made in heaven. Sometimes, I’ll add a few extra mint leaves for garnish or a sprinkle of flaky sea salt to really bring out the flavors. Get creative with your garnishes! Fresh mint sprigs, watermelon wedges, or a drizzle of honey can add visual appeal and enhance the flavors.
This fresh mint ice cream with salted watermelon granita is perfect for:
- Summer BBQs: It’s a refreshing and unexpected dessert that will impress your guests.
- Pool Parties: A cool and delicious treat to beat the heat.
- Casual Weeknight Desserts: Sometimes, you just need a little something sweet after dinner.
- Special Occasions: This dessert is elegant enough to serve at a dinner party.
Leftover Ideas:
If you happen to have any leftovers (which is rare in my house!), here are a few ideas:
- Watermelon Granita Cocktails: Add a spoonful of the granita to your favorite summer cocktail for a refreshing twist.
- Mint Ice Cream Milkshakes: Blend the ice cream with milk for a creamy and delicious milkshake.
Portion Sizes:
I usually serve about ½ cup of ice cream and ½ cup of granita per person. Of course, you can adjust the portion sizes to your liking. My husband usually goes back for seconds (or thirds!).
My family’s feedback has been overwhelmingly positive. They love the combination of the cool, creamy mint ice cream and the refreshing, slightly salty watermelon granita. It’s a dessert that everyone enjoys, from my picky teenager to my adventurous little ones. This fresh mint ice cream with salted watermelon granita is a definite crowd-pleaser!
FAQs
Here are some frequently asked questions about making fresh mint ice cream with salted watermelon granita, based on questions I’ve gotten from friends and family over the years. These FAQs are designed to address common concerns and help you troubleshoot any issues you may encounter while making this recipe. Let’s dive in!
Q: Can I use dried mint instead of fresh mint?
A: While you can, I really don’t recommend it. Fresh mint is essential for the vibrant flavor of the ice cream. Dried mint simply won’t provide the same level of freshness or intensity. Fresh herbs are always preferable for their superior flavor and aroma.
Q: Can I make this recipe vegan?
A: Yes, with a few substitutions! Use coconut cream instead of heavy cream and almond milk instead of whole milk. You’ll also need to use a vegan sugar to ensure it’s completely plant-based. The fresh mint ice cream with salted watermelon granita will be slightly less creamy, but still delicious. Experiment with different plant-based milk alternatives to find your preferred taste and texture.
Q: Can I make the ice cream and granita ahead of time?
A: Absolutely! In fact, I recommend it. The ice cream needs to be churned and frozen for at least 2 hours, and the granita needs to be frozen for several hours. You can easily make both a day or two in advance. Just be sure to store them in airtight containers in the freezer. This makes it a convenient dessert option for parties or gatherings.
Q: I don’t have an ice cream maker. Can I still make the ice cream?
A: Yes! See the “No Ice Cream Maker?” tip in the Step-by-Step Instructions section. The no-churn method works surprisingly well, although the texture will be slightly different. The key is to whisk the mixture frequently to prevent ice crystals from forming. While not as creamy as churned ice cream, the no-churn version is still a delicious and satisfying alternative.
Q: Can I reduce the amount of sugar in the recipe?
A: You can definitely reduce the sugar, but keep in mind that sugar not only adds sweetness but also helps to prevent the ice cream from becoming too icy. I wouldn’t recommend reducing it by more than ¼ cup. You can also try using a natural sweetener like honey or maple syrup, but be aware that this will alter the flavor slightly. The fresh mint ice cream with salted watermelon granita is a treat, so enjoy! Sugar plays a crucial role in the texture and consistency of ice cream, so be mindful of the changes when reducing it.
Q: My granita is too icy. What did I do wrong?
A: This usually happens if the watermelon mixture isn’t sweet enough or if it freezes too quickly. Make sure you’re using ripe watermelon and adjust the sugar to your liking. Also, be sure to scrape the mixture frequently while it’s freezing to break up any ice crystals. I messed this up the first time I made the fresh mint ice cream with salted watermelon granita. Ripe watermelon is naturally sweeter and will result in a better-textured granita.
Q: Can I add alcohol to the granita?
A: Absolutely! A splash of vodka or gin would be a delicious addition to the granita. Just be sure to add it after you’ve blended the watermelon mixture and before you freeze it. This is for adults only, of course! Alcohol can enhance the flavors and prevent the granita from freezing too solid.
Q: Can I use a different type of melon for the granita?
A: While watermelon is the classic choice, you could certainly experiment with other types of melons, such as cantaloupe or honeydew. Just be sure to adjust the sugar and lime juice to balance the sweetness. But I still think the fresh mint ice cream with salted watermelon granita is best with watermelon! Different melons have varying sweetness levels and textures, so adjust the recipe accordingly.
Conclusion
This fresh mint ice cream with salted watermelon granita is more than just a recipe to me; it’s a taste of summer, a reminder of happy family memories, and a testament to the fact that sometimes, the best things in life are born out of happy accidents. It all began with an overabundance of watermelon and mint, and a desire to create something refreshing for my family. The result was a dessert that has become a beloved tradition in our household.
This recipe is a beautiful way to use seasonal ingredients, showcasing the best flavors summer has to offer. The refreshing combination of mint and watermelon is truly unique, and the hint of salt elevates the flavors to a whole new level. It’s a delightful contrast of creamy and icy, sweet and savory, that will leave you wanting more. I hope you’ll try this fresh mint ice cream with salted watermelon granita and share it with your loved ones.
Before you go, here are a few final tips to help you make the perfect batch:
- Use the freshest ingredients possible: This will make a huge difference in the flavor of the ice cream and granita.
- Don’t be afraid to experiment: Adjust the sugar and salt to your liking.
- Have fun! Cooking should be enjoyable, so relax and enjoy the process.
My family has experimented with adding a swirl of blackberry jam to the ice cream, and it’s a delicious variation! You can also try adding a pinch of cayenne pepper to the granita for a little kick. Feel free to customize this recipe to suit your taste preferences. The possibilities are endless!
I truly believe that anyone can make this recipe, regardless of their cooking experience. So, gather your ingredients, put on some music, and get ready to create a little bit of summer magic in your kitchen. And If you’re looking for another treat, give these carrot cake bars with cream cheese frosting a try. They are a family favorite, too! Or perhaps you want something savory? Check out my fiery chicken ramen with creamy garlic sauce!
I’d love to hear what you think of this recipe! Please leave a comment below and let me know how it turned out. And if you make any variations, be sure to share them – I’m always looking for new ideas! Now, go forth and make some delicious fresh mint ice cream with salted watermelon granita! You won’t regret it. I hope you enjoy this fresh mint ice cream with salted watermelon granita recipe as much as we do.
Delicious fresh mint ice cream with salted watermelon granita
Cool off with this refreshing dessert featuring homemade fresh mint ice cream paired with a vibrant, salted watermelon granita. The perfect combination of sweet, salty, and minty flavors for a hot summer day.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
- For the 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
- 6 large egg yolks
- 1 teaspoon vanilla extract
- For the Salted Watermelon Granita:
- 4 cups cubed watermelon, seeds removed
- 2 tablespoons lime juice
- 1/4 teaspoon sea salt, or more to taste
- 1 tablespoon simple syrup (optional, for extra sweetness)
Instructions
- Make the Mint Ice Cream: In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved.
- Add the mint leaves to the cream mixture. Bring to a simmer, then remove from heat. Cover and let steep for 30 minutes to infuse the flavor.
- While the mint is steeping, whisk together the egg yolks in a medium bowl.
- After steeping, strain the cream mixture through a fine-mesh sieve into a clean saucepan, discarding the mint leaves.
- Slowly pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. Repeat, gradually adding more cream until the egg yolks are warm.
- Pour the egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (about 5-7 minutes). Do not boil.
- Remove from heat and stir in the vanilla extract.
- Pour the custard through a fine-mesh sieve into a clean container. Cover and refrigerate for at least 4 hours, or preferably overnight, to chill completely.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden.
- Make the Salted Watermelon Granita: In a blender or food processor, combine the watermelon, lime juice, sea salt, and simple syrup (if using). Blend until smooth.
- Pour the watermelon mixture into a shallow dish (such as a baking dish or pie plate).
- Place in the freezer and freeze for 2-3 hours, scraping with a fork every 30 minutes to break up the ice crystals. Continue scraping until the granita is fully formed and has a light, icy texture.
- To Serve: Scoop the mint ice cream into bowls and top with the salted watermelon granita. Enjoy immediately!
Notes
For an extra burst of flavor, garnish with fresh mint leaves or a sprinkle of sea salt.