Description

This refreshing summer dessert combines creamy fresh mint ice cream with a vibrant salted watermelon granita. The mint ice cream offers a cool, herbal flavor with a smooth texture, while the watermelon granita provides a sweet, icy contrast accented by a hint of lime and sea salt. Perfect for warm days and entertaining, this dessert is both light and indulgent.

Ingredients

Scale

For the Mint Ice Cream:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 cup fresh mint leaves, packed
5 large egg yolks
1 teaspoon vanilla extract

For the Watermelon Granita:

4 cups seedless watermelon, cubed
2 tablespoons lime juice
2 tablespoons granulated sugar
1/4 teaspoon flaky sea salt

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Instructions

Prepare the mint infusion: In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Stir occasionally until the sugar dissolves and the mixture is warm and steaming but not boiling. Remove the pan from heat, add the packed fresh mint leaves, cover, and let steep for 30 minutes to infuse the cream with mint flavor.
Strain the mint-infused cream: After steeping, strain the mixture through a fine sieve into a clean saucepan, pressing the mint leaves to extract as much flavor as possible. Discard the leaves and return the crème to the saucepan for the next step.
Temper the egg yolks: In a separate bowl, whisk the 5 large egg yolks until smooth. Slowly pour a small amount of the warm mint cream into the yolks, whisking constantly to gradually raise their temperature without curdling.
Cook the custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining warm cream. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of a spoon, reaching 170–175°F (77–79°C). Remove from the heat promptly to avoid overcooking.
Flavor and chill the custard: Stir in the vanilla extract to enhance flavor. Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill thoroughly and develop flavor.
Churn the ice cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container and freeze until firm, about 2–4 hours.
Prepare the watermelon granita: Combine the cubed seedless watermelon, lime juice, granulated sugar, and flaky sea salt in a blender. Blend until completely smooth.
Freeze and scrape the granita: Pour the blended mixture into a shallow freezing dish and place it in the freezer. After 30 minutes, use a fork to scrape and break up the forming ice crystals. Repeat this scraping process every 30 minutes for 2 to 3 hours until the granita is fluffy and fully frozen.
Serve the dessert: Scoop the mint ice cream into bowls or glasses and top each serving with a spoonful of the salted watermelon granita. Serve immediately to enjoy the refreshing contrast of creamy mint and icy watermelon.

Notes

For a deeper mint flavor, use a mix of spearmint and peppermint leaves.
Both the ice cream and granita can be prepared up to 3 days in advance. Store the granita covered in the freezer and the ice cream in an airtight container.
This dessert is ideal for summer entertaining and provides a refreshing, sweet-salty flavor combination.

Prep Time: 40 minutes (plus chilling/freezing time)
Cook Time: 10 minutes
Category: Dessert
Method: Freezing
Cuisine: American