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!