Mint Ice Cream Watermelon Granita

This fresh mint ice cream with salted watermelon granita is my summer dream dessert come true. The cool, creamy mint ice cream paired with the refreshingly icy watermelon granita creates the perfect balance of textures and flavors that will transport you to a shady porch on the hottest day of summer.

This recipe became my signature summer dessert after serving it at my sister's garden wedding. The bride and groom loved it so much they requested it for their first anniversary dinner, and now it's become our family's official celebration dessert.

Ingredients

• Whole milk: Creates the perfect base for infusing the mint flavor throughout
• Fresh mint leaves: Are essential here real mint delivers a bright herbal quality that mint extract cannot match
• Heavy cream: Provides that luxurious mouthfeel that makes homemade ice cream worth the effort
• Egg yolks: Create a custard base that freezes into a silky texture rather than becoming icy
• Watermelon: Should be ripe and sweet look for one with a deep hollow sound when tapped
• Flaked sea salt: Use Maldon or another quality finishing salt that will provide occasional bursts of saltiness
• Fresh lemon juice: Brightens the watermelon flavor and balances the sweetness

Step-by-Step Instructions

Infuse the mint:

Heat the milk, sugar, and 1 cup of heavy cream in a heavy saucepan over medium heat until bubbles form around the edges. Remove from heat immediately to prevent scorching, then add mint leaves, making sure they're fully submerged. Cover and let steep for 1-2 hours, occasionally pressing the leaves against the side of the pan to release more oils.

Create the custard base:

Whisk egg yolks in a medium bowl until smooth and slightly lightened in color. This creates the structure needed for a creamy ice cream. Reheat the mint mixture until warm, then carefully drizzle about a third of it into the egg yolks while whisking constantly. This crucial tempering step prevents the eggs from scrambling.

Thicken the custard:

Return the tempered egg mixture to the saucepan with the remaining mint mixture. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. When you run your finger through the coating, it should leave a clear path that doesn't immediately fill in. This indicates the custard has reached the proper consistency.

Strain and finish the base:

Pour the custard through a fine-mesh strainer into a clean bowl, pressing gently on the mint leaves to extract all the flavor. Stir in the remaining cup of heavy cream. This stops the cooking process and ensures a smoother texture. Chill completely in the refrigerator, at least 4 hours or overnight for best results.

Prepare the watermelon granita:

Puree the watermelon, sugar, and lemon juice in a food processor until completely smooth. Pour the mixture into a shallow freezer-proof dish. The larger the surface area, the faster it will freeze and the flakier your granita will be.

Create the granita texture:

After 30 minutes in the freezer, scrape the partially frozen mixture with a fork, breaking up any ice crystals and moving the frozen edges toward the center. Continue this scraping process every 30 minutes for about 3-4 hours, until the entire mixture is frozen into delicate, feathery crystals.

Churn the ice cream:

Following your ice cream maker's instructions, churn the chilled custard base until it reaches the consistency of soft-serve ice cream. Transfer to a freezer container and freeze until firm, at least 4 hours.

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The first time I made this recipe, I used chocolate mint from my garden instead of regular mint, which added a subtle cocoa undertone that paired beautifully with the watermelon. My children were suspicious of the green-flecked ice cream at first, but now they help me harvest mint specifically for this summer treat.

The Art of Serving

The key to serving this dessert is temperature contrast. Remove the ice cream from the freezer about 5 minutes before serving to slightly soften, while the granita should be served directly from the freezer when it's at its flakiest. Layer them in chilled glasses or bowls, sprinkling the sea salt over the granita just before serving to maintain its delicate crunch.

Herb Variations

While spearmint is the traditional choice for mint ice cream, experimenting with different mint varieties creates fascinating flavor profiles. Chocolate mint adds subtle cocoa notes, peppermint delivers a more intense cooling sensation, and apple mint contributes a fruity undertone that complements the watermelon beautifully. If you're fortunate enough to have access to different mint varieties, try making small batches with each type for a tasting experience.

Making Without an Ice Cream Maker

No ice cream maker? This recipe can still be made using the granita method for both components. For the ice cream, prepare the custard as directed, then freeze in a shallow dish, scraping every 30 minutes. It won't have quite the same creamy texture, but the flavor will still be outstanding. Alternatively, pour the chilled custard into popsicle molds for mint cream pops that can be dipped into the granita for a playful presentation.

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This cool, creamy dessert will make your summer celebrations unforgettable.

Frequently Asked Questions

→ Can I make this dessert without an ice cream maker?

Yes! For the mint ice cream, prepare the base as directed, then pour into a shallow container and freeze. Every 30 minutes for about 3 hours, vigorously whisk or beat the mixture to break up ice crystals. The texture won't be as smooth as machine-churned, but still delicious. The granita already uses the scraping method and doesn't require special equipment.

→ How long does the steeping process for the mint leaves need to be?

The mint leaves should steep in the warm cream mixture for 1-2 hours. This extended steeping time allows the oils from the mint leaves to fully infuse into the cream, resulting in a pronounced, fresh mint flavor. Don't rush this step for the best flavor development.

→ Can I use spearmint or peppermint specifically for the ice cream?

Both spearmint and peppermint work well, though they provide different flavor profiles. Spearmint offers a sweeter, more gentle flavor that many prefer for desserts, while peppermint delivers a stronger, more cooling sensation. Garden mint (often spearmint) is typically recommended, but feel free to experiment based on your preference.

→ Why do you need to temper the eggs for the ice cream?

Tempering prevents the eggs from scrambling when added to the hot cream mixture. By slowly adding warm liquid to the egg yolks while whisking, you gradually raise their temperature before combining them with the remaining hot mixture. This technique ensures a smooth, custard-like base that creates the rich, creamy texture essential for quality ice cream.

→ Why add salt to watermelon granita?

Salt enhances the natural sweetness of watermelon through flavor contrast. The subtle saltiness brings out the fruit's inherent sweetness while adding complexity to the flavor profile. This culinary technique of contrasting flavors creates a more interesting and balanced taste experience, especially when paired with the creamy mint ice cream.

→ How far in advance can I make these frozen desserts?

Both components can be made up to 3 days in advance. Store the mint ice cream in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals. The granita can remain in its freezing dish, covered with plastic wrap. For the best texture, scrape the granita again just before serving to refresh the flaky consistency.