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
Scale
- 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.