Okay, gather ’round, friend! Let’s talk about something truly special – fresh mint ice cream with salted watermelon granita. Just thinking about it brings me back to summer evenings on the porch, the kids chasing fireflies, and the sweet, cool taste of this amazing dessert. The way the creamy, refreshing homemade mint ice cream melts on your tongue, followed by the icy, slightly salty burst of the watermelon granita… pure heaven, I tell you! I remember the first time I tried to make this refreshing granita. Oh, it was a disaster! The granita was rock solid and the ice cream was soup.
But after tweaking it and a lot of trial and error, I finally nailed it. It’s now a family favorite, and honestly, it’s easier than you think, even with our crazy schedules. I’m telling you, the combination of mint watermelon dessert is where it’s at. This fresh mint ice cream with salted watermelon granita is a bright spot. So, come on, let’s make some magic in the kitchen! Don’t be intimidated. If I can do it, you definitely can. I promise, you’ll be so glad you did.
Ingredients for Fresh Mint Ice Cream and Salted Watermelon Granita
Here’s what you’ll need to whip up this delightful fresh mint ice cream with salted watermelon granita.
For the Fresh Mint Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- Pinch of salt
- 1 cup packed fresh mint leaves
- 1 teaspoon pure vanilla extract
For the Salted Watermelon Granita:
- 6 cups cubed seedless watermelon
- ¼ cup fresh lime juice
- 1-2 tablespoons granulated sugar (adjust to taste, depending on watermelon sweetness)
- ½ teaspoon sea salt (I like Maldon for that extra flakiness)
I always use organic milk and cream for my fresh mint ice cream with salted watermelon granita because I think it makes a difference in the flavor, but that’s just my preference. You can absolutely use regular dairy. When making fresh mint ice cream with salted watermelon granita, you can usually find high-quality, fresh mint at your local farmer’s market or even in the produce section of most grocery stores.
Here’s a fresh mint ice cream with salted watermelon granita trick I learned from my mom: Bruise the mint leaves slightly before steeping them in the cream. It really helps to release the oils and intensify the mint flavor. For a time-saving tip, I sometimes buy pre-cut watermelon from the store. It’s a little more expensive, but it saves so much time, especially when I’m juggling a million things. Also, freezing the granita in a metal pan helps it freeze faster. If you’re on a budget, check out your local farmers market at the end of the day. They will often heavily discount what they have left.
As for storage, any leftover mint should be wrapped in a damp paper towel and stored in the fridge. Watermelon should be tightly wrapped in plastic wrap and stored in the refrigerator as well.
How to Make Fresh Mint Ice Cream with Salted Watermelon Granita – Step-by-Step
Alright, let’s get down to business! Here’s how to make this show-stopping fresh mint ice cream with salted watermelon granita, step-by-step. Don’t worry, I’ll be right here with you!
- Make the Fresh Mint Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is warm, but not boiling. I learned the hard way with fresh mint ice cream with salted watermelon granita that if you boil the cream, it can get a weird texture.
- Steep the Mint: Remove the saucepan from the heat and add the fresh mint leaves. Gently press the leaves down into the cream mixture to submerge them. Cover the saucepan and let it steep for at least 1 hour, or even better, 2-3 hours for a stronger mint flavor. The longer it steeps, the more intense the mint flavor will be. In my kitchen, fresh mint ice cream with salted watermelon granita usually takes about 2 hours to get the right level of minty-ness.
- Strain and Chill: After steeping, strain the cream mixture through a fine-mesh sieve into a clean bowl, pressing on the mint leaves to extract as much flavor as possible. Discard the mint leaves. Stir in the vanilla extract. Cover the bowl with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.
- Churn the Ice Cream: Once the ice cream base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. Don’t worry if your fresh mint ice cream with salted watermelon granita looks a little soft at this point, it will firm up in the freezer.
- Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm enough to scoop. While the fresh mint ice cream with salted watermelon granita is freezing, I usually get started on the granita.
- Make the Salted Watermelon Granita: In a blender or food processor, combine the cubed watermelon, lime juice, sugar, and salt. Blend until smooth.
- Freeze the Granita: Pour the watermelon mixture into a shallow baking dish (a 9×13 inch pan works well). Place in the freezer and let it freeze for about 30 minutes. After 30 minutes, use a fork to scrape the frozen edges of the mixture towards the center, breaking up the ice crystals. Return to the freezer and repeat this process every 30 minutes for about 2-3 hours, or until the granita is completely frozen and has a light, flaky texture. Your fresh mint ice cream with salted watermelon granita should smell like summer during this process!
- Serve: To serve, scoop the fresh mint ice cream into bowls or cones and top with a generous amount of the salted watermelon granita. Garnish with a few fresh mint sprigs, if desired.
See, that wasn’t so bad, was it? The key is to be patient and let the flavors develop. And don’t be afraid to experiment! Now, doesn’t the thought of this refreshing granita just make your mouth water?
Serving Suggestions
Oh, this fresh mint ice cream with salted watermelon granita is just the perfect ending to any summer meal. The kids love our fresh mint ice cream with salted watermelon granita when I serve it after a barbecue. The creamy ice cream and icy granita are so refreshing after all that grilled food.
My go-to side dishes that pair with fresh mint ice cream with salted watermelon granita are usually light and fresh, like a simple green salad with a vinaigrette or grilled fruit skewers. They don’t compete with the flavors of the dessert, but rather complement them. This fresh mint ice cream with salted watermelon granita is perfect for summer picnics, birthday parties, or just a casual weeknight treat.
For presentation, I like to serve the ice cream and granita in pretty glass bowls or mason jars. A sprinkle of extra sea salt on top of the granita adds a nice visual touch and enhances the flavor. If you have extra fresh mint ice cream with salted watermelon granita, you can store it in the freezer for a few days, but honestly, it never lasts that long in our house!
I’ve also tried a few seasonal fresh mint ice cream with salted watermelon granita variations. For example, I’ve added a little bit of basil to the watermelon granita for a more complex flavor. My friends always ask for this fresh mint ice cream with salted watermelon granita recipe when they come over for dinner. They are always impressed by how delicious it is. The mint watermelon dessert combo is such a fun twist on the classics! I sometimes even add some chocolate shavings for the kids.
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FAQs About Fresh Mint Ice Cream with Salted Watermelon Granita
Okay, let’s tackle some common questions I get about making this fresh mint ice cream with salted watermelon granita.
- Can I use dried mint instead of fresh mint?
- I wouldn’t recommend it. Fresh mint has a much brighter and more vibrant flavor that really makes this ice cream special. Dried mint just doesn’t have the same punch.
- What if I don’t have an ice cream maker?
- No problem! You can still make the ice cream, but it will require a little more effort. Pour the chilled ice cream base into a freezer-safe container and freeze for about 30 minutes. Then, use a fork to break up any ice crystals that have formed. Repeat this process every 30 minutes for about 2-3 hours, or until the ice cream is frozen to your desired consistency. It’s not quite as smooth as ice cream made in an ice cream maker, but it’s still delicious.
- Can I use a different type of melon for the granita?
- While watermelon is the classic choice, you could certainly experiment with other melons like cantaloupe or honeydew. Just keep in mind that the flavor will be different.
- How do I prevent the granita from becoming a solid block of ice?
- The key is to scrape the granita with a fork every 30 minutes or so as it freezes. This breaks up the ice crystals and creates a light, flaky texture.
- Can I make this recipe ahead of time?
- Absolutely! The ice cream can be made several days in advance and stored in the freezer. The granita is best made the day you plan to serve it, but it can also be made a day ahead and stored in the freezer. You know what I do when my fresh mint ice cream with salted watermelon granita is rock solid? I leave it on the counter for a few minutes to soften.
- My ice cream is too sweet/not sweet enough. What can I do?
- Taste the ice cream base before churning it and adjust the amount of sugar accordingly. If it’s too sweet, add a splash of milk or cream. If it’s not sweet enough, add a little more sugar. Remember, you can always add more, but you can’t take it away!
- The mint flavor isn’t strong enough in my ice cream. What did I do wrong?
- Make sure you are using fresh mint leaves and that you are steeping them for long enough. You can also try bruising the mint leaves slightly before steeping them to help release the oils.
- Find a great Watermelon Granita Recipe
- Is there a vegan option for this fresh mint ice cream with salted watermelon granita?
- Yes! Use coconut cream instead of heavy cream and almond milk instead of whole milk for the ice cream. For the granita, make sure your sugar is vegan (some brands use bone char in the refining process). The homemade mint ice cream and refreshing granita versions are so delicious.
My Final Thoughts on This Summer Ice Cream Recipe
This fresh mint ice cream with salted watermelon granita recipe holds a special place in my heart because it reminds me of all the simple joys of summer. It’s the kind of dessert that brings people together and makes them smile. Plus, it’s a summer ice cream recipe that’s actually easy.
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Here are a few of my Pro Tips:
- Don’t skimp on the quality of the mint. Fresh, vibrant mint is key to getting that amazing flavor.
- Taste as you go! Adjust the sugar and salt to your liking.
- Be patient with the freezing process. It takes time for the granita to develop its signature texture.
And here are a few fresh mint ice cream with salted watermelon granita variations we’ve tried:
- Spicy Watermelon Granita: Add a pinch of cayenne pepper to the watermelon mixture for a little kick.
- Boozy Watermelon Granita: Add a splash of vodka or tequila to the watermelon mixture for an adult-friendly treat.
- Find a great Homemade Mint Ice Cream Recipe
- Chocolate Mint Ice Cream: Add chocolate shavings to the ice cream for a classic flavor combination.
My daughter, Lily, loves the chocolate mint version, while my son, Tom, prefers the plain mint ice cream with extra granita. The watermelon mint pairing is a total winner.
I really hope you’ll give this fresh mint ice cream with salted watermelon granita recipe a try. Don’t be afraid to get creative and make it your own. The joy of cooking is all about experimenting and finding what you love. And who knows, maybe this will become a family favorite in your house too! So, go ahead, whip up a batch of this fresh mint ice cream with salted watermelon granita and let me know what you think. Happy cooking! This fresh mint ice cream with salted watermelon granita is something you will never forget!
Delicious Fresh Mint Ice Cream with Salted Watermelon Granita
Cool down with this refreshing homemade mint ice cream, perfectly complemented by a salty and sweet watermelon granita. It’s a delightful summer treat that’s both easy to make and incredibly satisfying.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
- For the Mint Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- Pinch of salt
- 1 cup packed fresh mint leaves
- 6 large egg yolks
- For the Salted Watermelon Granita:
- 4 cups cubed watermelon, seeded
- ¼ cup water
- 2 tablespoons lime juice
- ½ teaspoon sea salt, plus more for serving
Instructions
- Make the Mint Ice Cream: In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and add the mint leaves. Let steep for 30 minutes.
- Strain the cream mixture through a fine-mesh sieve, discarding the mint leaves.
- In a separate bowl, whisk the egg yolks until light and slightly thickened. Gradually whisk a small amount of the warm cream mixture into the egg yolks to temper them. Then, pour the egg yolk mixture into the remaining cream mixture in the saucepan.
- Cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (about 80-82°C or 175-180°F). Do not boil.
- Strain the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden.
- Make the Salted Watermelon Granita: In a blender, combine the cubed watermelon, water, lime juice, and salt. Blend until smooth.
- Pour the watermelon mixture into a shallow baking dish (about 9×13 inches). Freeze for about 2-3 hours, scraping with a fork every 30 minutes to break up the ice crystals and create a granita texture.
- Serve: Scoop the mint ice cream into bowls and top with the salted watermelon granita. Sprinkle with a pinch of sea salt, if desired.
Notes
For a more intense mint flavor, use peppermint extract in addition to fresh mint. You can also add a splash of vodka to the ice cream base to prevent it from freezing too hard.