When the temperature rises, few things are more satisfying than indulging in a refreshing scoop of homemade ice cream. But why stop there? Elevate your summer dessert game with this two-in-one delight that pairs fresh mint ice cream with salted watermelon granita. The result is a harmonious blend of creamy and icy textures that will have your taste buds dancing.
Ingredients
Fresh Mint Ice Cream:
- 1 cup whole milk
- 2 cups mint leaves
- ¾ cup sugar
- 2 cups heavy cream
- 5 egg yolks
- A pinch of salt
Salted Watermelon Granita:
- 3 cups watermelon, diced
- ⅓ cup sugar
- 1 lemon, juiced
- 1 tsp flaked sea salt
Instructions
Salted Watermelon Granita:
- Puree Ingredients: In a food processor, blend together watermelon, sugar, and lemon juice until smooth.
- Freeze: Pour the watermelon mixture into a shallow, freezer-proof dish like a 9×13-inch baking dish. Place it in the freezer. After 30 minutes, scrape the mixture with a fork, moving ice crystals from the edges to the center while breaking up larger pieces. Repeat this scraping process every 30 minutes until fully frozen (about 3-4 hours).
- Season and Serve: Sprinkle the granita with flaked sea salt before serving.
Fresh Mint Ice Cream:
- Steep Mint Leaves: In a heavy saucepan, heat whole milk, sugar, and 1 cup of heavy cream over medium heat until it just starts bubbling around the edges. Remove from heat, add the mint leaves, cover, and let it steep for 1 to 2 hours.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks until smooth.
- Combine and Thicken: Reheat the mint mixture, then slowly add about a third of the warm liquid to the egg yolks while continuously whisking. This tempers the egg yolks to prevent scrambling. Pour the tempered yolks back into the saucepan with the rest of the mint mixture and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon.
- Strain and Chill: Strain the mixture through a fine-mesh sieve into a bowl, and add the remaining 1 cup of heavy cream. Let it chill thoroughly, then follow your ice cream maker’s instructions to churn.
Assembly:
- Layer: In serving dishes, alternate scoops of watermelon granita and fresh mint ice cream.
- Enjoy: Serve immediately and savor the perfect contrast of flavors.
Notes
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 260 minutes
- Servings: 6 servings
- Calories per Serving: 250 kcal
This fresh mint ice cream with salted watermelon granita is a refreshing, crowd-pleasing dessert that offers an unexpectedly delightful contrast of flavors. Make this treat and watch it disappear!
fresh mint ice cream
- Total Time: 260 minutes
- Yield: 6 1x
Description
Fresh Mint Ice Cream with Salted Watermelon Granita is a refreshing and delightful dessert that’s perfect for a cool treat. This delicious dish combines the vibrant taste of fresh mint with the bright and sweet flavor of watermelon, creating a delightful and irresistible dessert.
Ingredients
1 cup whole milk
2 cups mint leaves
¾ cup sugar
2 cups heavy cream
5 egg yolks
A pinch of salt
Ingredients for Salted Watermelon Granita:
3 cups watermelon
1/3 cup sugar
1 lemon, juiced
1 tsp flaked sea salt
Instructions
Directions for Salted Watermelon Granita:
Add watermelon, sugar, and lemon juice to the bowl of a food processor and puree until smooth.
Add the mixture to a shallow freezer-proof dish such as a glass or metal 9×13 baking dish and place it in the freezer. 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).
Sprinkle the granita with sea salt before serving.
Directions for Fresh Mint Ice Cream:
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.
In a medium bowl, whisk together the egg yolks until smooth.
Reheat the mint mixture. Then, drizzle 1/3 of the warm mixture into the bowl with egg yolks in a thin stream while continuously mixing. Pour the tempered egg yolks into the saucepan, and slowly heat until thickened and the mixture coats the back of the spoon.
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.
Assembly:
Layer scoops of granita and ice cream in a small dish.
Serve and enjoy!
- Prep Time: 20 minutes
- chill time: 240 minutes
Nutrition
- Calories: 250