Fresh Mint Ice Cream with Salted Watermelon Granita š¦š
Welcome back to my blog, food enthusiasts! Today, Iām excited to share a delightful summer treat that combines the refreshing taste of mint with the sweet and salty flavors of watermelon. This recipe for Fresh Mint Ice Cream with Salted Watermelon Granita is perfect for cooling down on a hot day. Let’s dive into this deliciously refreshing dessert!
Ingredients
Fresh Mint Ice Cream:
- 1 cup whole milk š„
- 2 cups mint leaves šæ
- 3/4 cup sugar š¬
- 2 cups heavy cream š„
- 5 egg yolks š„
- A pinch of salt š§
Salted Watermelon Granita:
- 3 cups watermelon š
- 1/3 cup sugar š¬
- 1 lemon, juiced š
- 1 teaspoon flaked sea salt š§
Instructions
Salted Watermelon Granita:
- Puree the Mixture: Add watermelon, sugar, and lemon juice to the bowl of a food processor and puree until smooth. šš
- Freeze the Mixture: Pour the mixture into a shallow freezer-proof dish, such as a glass or metal 9×13 baking dish, and place it in the freezer. āļø
- Scrape and Freeze: After 30 minutes, scrape the mixture with a fork, moving any ice crystals from the edges to the middle and breaking up any large pieces. Continue to scrape every 30 minutes until the mixture is fully frozen (about 3-4 hours). š§
- Add the Final Touch: Sprinkle the granita with sea salt before serving. š§
Fresh Mint Ice Cream:
- Heat the Base: In a heavy saucepan over medium heat, heat the milk, sugar, and 1 cup of heavy cream until it just begins to bubble on the edges. Remove from heat, then add mint leaves. Cover and let steep for 1-2 hours. šæš„
- Prepare the Yolks: In a medium bowl, whisk together the egg yolks until smooth. š„
- Temper the Eggs: Reheat the mint mixture. Drizzle 1/3 of the warm mixture into the bowl with egg yolks in a thin stream while continuously mixing. š
- Thicken the Mixture: Pour the tempered egg yolks back into the saucepan, and slowly heat until thickened and the mixture coats the back of a spoon. š®
- Strain and Chill: Pour the mixture through a fine mesh strainer into a bowl and mix in the remaining cup of heavy cream. Chill completely, then follow the instructions on your ice maker to churn. š¦
Assembly:
- Layer and Serve: Layer scoops of granita and ice cream in a small dish. Enjoy! š§š¦
Additional Information
- Prep Time: 30 minutes
- Freezing Time: 4 hours
- Total Time: 4 hours 30 minutes
- Servings: 6 servings
This Fresh Mint Ice Cream with Salted Watermelon Granita is not only a treat for your taste buds but also a beautiful presentation that will impress your guests. The combination of creamy mint ice cream and the refreshing salted watermelon granita makes it a perfect dessert for any summer gathering.
Enjoy your culinary adventure and stay tuned for more delicious recipes!
Happy cooking!
Fresh Mint Ice Cream with Salted Watermelon Granita š¦š
- Total Time: 4 hours 30 minutes
- Yield: 6 1x
Ingredients
Fresh Mint Ice Cream:
1 cup whole milk š„
2 cups mint leaves šæ
3/4 cup sugar š¬
2 cups heavy cream š„
5 egg yolks š„
A pinch of salt š§
Salted Watermelon Granita:
3 cups watermelon š
1/3 cup sugar š¬
1 lemon, juiced š
1 teaspoon flaked sea salt š§
Instructions
Salted Watermelon Granita:
1ļøā£ Add watermelon, sugar, and lemon juice to the bowl of a food processor and puree until smooth. šš
2ļøā£ Pour the mixture into a shallow freezer-proof dish, such as a glass or metal 9×13 baking dish, and place it in the freezer. āļø
3ļøā£ After 30 minutes, scrape the mixture with a fork, moving any ice crystals from the edges to the middle and breaking up any large pieces. Continue to scrape every 30 minutes until the mixture is fully frozen (about 3-4 hours). š§
4ļøā£ Sprinkle the granita with sea salt before serving. š§
Fresh Mint Ice Cream:
5ļøā£ In a heavy saucepan over medium heat, heat the milk, sugar, and 1 cup of heavy cream until it just begins to bubble on the edges. Remove from heat, then add mint leaves. Cover and let steep for 1-2 hours. šæš„
6ļøā£ In a medium bowl, whisk together the egg yolks until smooth. š„
7ļøā£ Reheat the mint mixture. Drizzle 1/3 of the warm mixture into the bowl with egg yolks in a thin stream while continuously mixing. š
8ļøā£ Pour the tempered egg yolks back into the saucepan, and slowly heat until thickened and the mixture coats the back of a spoon. š®
9ļøā£ Pour the mixture through a fine mesh strainer into a bowl and mix in the remaining cup of heavy cream. Chill completely, then follow the instructions on your ice maker to churn. š¦
Assembly:
š Layer scoops of granita and ice cream in a small dish. Enjoy! š§š¦
- Prep Time: 30 minutes
- Freezing Time: 4 hours