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Delicious fresh mint ice cream with salted watermelon granita

fresh mint ice cream with salted watermelon granita
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. While the mint is steeping, whisk together the egg yolks in a medium bowl.
  4. After steeping, strain the cream mixture through a fine-mesh sieve into a clean saucepan, discarding the mint leaves.
  5. 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.
  6. 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.
  7. Remove from heat and stir in the vanilla extract.
  8. 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.
  9. 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.
  10. 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.
  11. Pour the watermelon mixture into a shallow dish (such as a baking dish or pie plate).
  12. 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.
  13. 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.

Find it online: https://kierasrecipes.com/fresh-mint-ice-cream-with-salted-watermelon-granita/