Description
Mint-infused ice cream meets salty watermelon granita in this refreshing summer dessert. Cool waves of fresh mint dance with crisp watermelon crystals, creating a delightful contrast that cools and awakens palates from first spoonful to last.
Ingredients
Scale
Fresh Mint Base:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup fresh mint leaves
- ¾ cup granulated sugar
- 4 large egg yolks
- ¼ teaspoon salt
Watermelon Granita:
- 3 cups watermelon
- ⅓ cup sugar
- 1 lemon, juiced
Finishing Ingredient:
- 1 teaspoon flaked sea salt
Instructions
- Crush ripe watermelon into a silky puree using a food processor, incorporating granulated sugar and fresh lemon juice until the mixture transforms into a smooth, vibrant liquid.
- Transfer the watermelon liquid into a wide, shallow freezer-safe container, ensuring an even distribution for consistent freezing.
- Place the container in the freezer and allow the mixture to partially set for approximately 30 minutes.
- Remove the partially frozen watermelon and vigorously rake a fork across the surface, breaking emerging ice crystals into delicate, feathery shards.
- Return the container to the freezer and repeat the fork-scraping technique every 30 minutes for 3 to 4 hours, gradually developing a light, granular texture.
- Infuse milk, granulated sugar, and 236 milliliters () of heavy cream in a saucepan, heating gently until tiny bubbles form around the edges.
- Remove the dairy mixture from heat and introduce fresh mint leaves, allowing them to steep and release their aromatic essence for 1 to 2 hours.
- Whisk egg yolks in a separate bowl until they achieve a smooth, uniform consistency.
- Gently reheat the mint-infused dairy mixture and gradually incorporate approximately one-third of the warm liquid into the egg yolks, whisking continuously to prevent curdling.
- Carefully pour the tempered egg mixture back into the saucepan, heating slowly and stirring consistently until the custard thickens and coats the back of a spoon.
- Strain the mint custard through a fine-mesh sieve to ensure a silky-smooth texture, then blend in the remaining 236 milliliters () of heavy cream.
- Chill the custard thoroughly in the refrigerator, then churn in an ice cream maker according to manufacturer’s instructions.
- Sprinkle the watermelon granita with a delicate pinch of sea salt just before serving.
- Artfully layer scoops of the salty-sweet watermelon granita and creamy mint ice cream in elegant serving dishes, creating a visually stunning and refreshing dessert.
Notes
- Watermelon selection matters – choose ripe, deep red fruits for maximum sweetness and vibrant color.
- Freezing technique creates delicate, snow-like granita texture by consistently breaking ice crystals during freezing process.
- Fresh mint leaves transform standard ice cream into an aromatic, refreshing summer dessert with elegant herbaceous notes.
- Sea salt enhances watermelon’s natural sweetness, creating surprising flavor complexity in the granita.
- Egg yolk custard base ensures smooth, creamy ice cream texture that prevents unwanted ice crystals from forming.
- Steeping mint leaves allows intense, natural flavor extraction without using artificial extracts or overwhelming the delicate dessert.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Drinks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 140 kcal
- Sugar: 32g
- Sodium: 460mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg