Print

Fresh Mint Ice Cream with Salted Watermelon Granita Recipe

Fresh Mint Ice Cream with Salted Watermelon Granita Recipe
Print Recipe

4.6 from 27 reviews

Indulge in the perfect summer treat with this Fresh Mint Ice Cream topped with Salted Watermelon Granita. The creamy mint flavor of the ice cream pairs beautifully with the refreshing sweetness of the watermelon granita, creating a delightful and cooling dessert for hot days.

Ingredients

Units Scale

For the Fresh Mint Ice Cream:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • pinch of salt
  • 1 1/2 cups fresh mint leaves (lightly packed)
  • 5 large egg yolks

For the Salted Watermelon Granita:

  • 4 cups cubed seedless watermelon
  • 2 tablespoons lime juice
  • 2 tablespoons sugar (optional, depending on sweetness)
  • 1/4 teaspoon sea salt

Instructions

  1. To make the mint ice cream: In a saucepan over medium heat, combine the cream, milk, sugar, and salt. Stir until the sugar is dissolved and the mixture is hot but not boiling. Remove from heat and stir in the fresh mint leaves. Cover and steep for 1 hour. After steeping, strain the mixture through a fine mesh sieve, pressing the mint to extract flavor. Discard the mint. Rewarm the cream mixture gently. In a separate bowl, whisk the egg yolks. Slowly pour some of the warm cream into the yolks while whisking, then return the mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (170–175°F). Do not boil. Remove from heat and strain again. Chill completely in the refrigerator, then churn in an ice cream maker according to the manufacturer’s instructions. Freeze until firm.
  2. To make the watermelon granita: Blend the watermelon, lime juice, sugar (if using), and salt in a blender until smooth. Pour into a shallow dish and freeze. Every 30–45 minutes, scrape the mixture with a fork to create icy crystals. Repeat until light and fluffy, about 3–4 hours.

Notes

  • You can make both components up to 2 days ahead.
  • For a dairy-free option, substitute coconut milk for the ice cream base.
  • A touch of vodka in the granita will keep it from freezing too solid.

Nutrition

Find it online: https://easy-tapas-recipes.com/fresh-mint-ice-cream-with-salted-watermelon-granita-recipe/