Mint Ice Cream Watermelon Granita (Print Version)
# Ingredients:
→ Fresh Mint Ice Cream
01 -
1 cup whole milk
02 -
2 cups fresh mint leaves
03 -
3/4 cup sugar
04 -
2 cups heavy cream
05 -
5 egg yolks
06 -
Pinch of salt
→ Salted Watermelon Granita
07 -
3 cups watermelon, cubed
08 -
1/3 cup sugar
09 -
1 lemon, juiced
10 -
1 teaspoon flaked sea salt
# Instructions:
01 -
Combine watermelon, sugar and lemon juice in a food processor and puree until smooth.
02 -
Pour the watermelon mixture into a shallow freezer-proof dish (glass or metal 9×13 baking dish) and place in the freezer.
03 -
After 30 minutes, scrape the mixture with a fork, moving ice crystals from edges to middle and breaking up large pieces. Continue scraping every 30 minutes until fully frozen (approximately 3-4 hours).
04 -
In a heavy saucepan over medium heat, warm the milk, sugar and 1 cup of heavy cream until bubbles form at the edges. Remove from heat, add mint leaves, cover and steep for 1-2 hours.
05 -
In a medium bowl, whisk egg yolks until smooth.
06 -
Reheat the mint mixture. Gradually drizzle 1/3 of the warm mixture into the egg yolks in a thin stream while continuously whisking. Pour the tempered egg mixture back into the saucepan.
07 -
Heat the mixture slowly until thickened and it coats the back of a spoon.
08 -
Pour the mixture through a fine mesh strainer into a bowl and stir in the remaining cup of heavy cream.
09 -
Chill the mixture completely, then churn according to your ice cream maker's instructions.
10 -
Sprinkle the granita with sea salt before serving alongside the fresh mint ice cream.
# Notes:
01 -
The fresh mint leaves infuse their flavor directly into the cream, creating a natural and vibrant mint flavor without extracts.
02 -
The contrast between the creamy ice cream and icy granita creates a delightful textural experience.