This bright and refreshing mint ice cream pairs perfectly with a fun salted watermelon granita. It’s like a summer party in a bowl!
I love how the cool mint and sweet watermelon flavors blend together. Plus, it’s a great way to impress your friends at a cookout without too much fuss. Who knew ice cream could be this easy?
Key Ingredients & Substitutions
Heavy Cream: This is crucial for a rich ice cream texture. For a lighter version, you can use half-and-half. Keep in mind, the creaminess may be less, but it will still be tasty!
Fresh Mint Leaves: Garden-fresh mint is best for flavor! If you can’t find it, you can use peppermint extract (about 1 teaspoon) instead, but be careful not to use too much as it can overpower the dish.
Egg Yolks: They give ice cream its creamy texture. If you’re avoiding eggs, you could try using a store-bought egg substitute made for baking or use a commercially available ice cream base.
Watermelon: Using seedless varieties is a great choice for granita. If watermelon isn’t available, cantaloupe or honeydew can also work well, though the flavor will differ slightly.
How Do I Make Sure My Mint Ice Cream is Creamy and Delicious?
Cooking the ice cream base correctly is essential to get that velvety texture. Heat the cream and milk slowly until it’s just simmering, then remove from heat. Infusing the mint for 30 minutes is key, so don’t skip that step!
- Whisk the egg yolks until smooth and gradually mix in the warm cream—this helps temper the yolks and avoid scrambling them.
- Cook the mixture gently on low heat, stirring almost continuously. Look for a coating on the back of a spoon as your sign to stop cooking.
- Strain to remove mint leaves to ensure a smooth texture.
What’s the Best Way to Prepare Watermelon Granita?
Creating granita is easy but needs attention to freezing times. Start by pureeing the watermelon until smooth. Straining is optional based on your texture preference; keeping some pulp adds a nice mouthfeel.
- Mix in sugar, salt, and lime juice until well dissolved, ensuring the flavors blend beautifully.
- Freeze in a shallow baking dish for quicker freezing and easier scraping later.
- Remember to scrape the surface with a fork every hour to create those flaky crystals that are the signature of granita!
Fresh Mint Ice Cream With Salted Watermelon Granita
Ingredients You’ll Need:
For the Fresh Mint Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup fresh mint leaves, packed
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 large egg yolks
For the Salted Watermelon Granita:
- 4 cups seedless watermelon, cubed
- 1/4 cup granulated sugar
- 1/2 teaspoon sea salt
- Juice of 1 lime
For Garnishing:
- Fresh mint leaves
How Much Time Will You Need?
This refreshing dessert takes about 30 minutes to prepare plus chilling and freezing time. You’ll need at least 4 hours (or overnight) for the ice cream to chill, and about 2 hours for the granita to set. It’s worth the wait for a delightful summer treat!
Step-by-Step Instructions:
1. Preparing the Fresh Mint Ice Cream:
Start by making the mint ice cream. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat it over medium heat until it starts to simmer, stirring occasionally to help dissolve the sugar. Once it’s simmering, remove it from the heat and add in the packed fresh mint leaves. Cover the saucepan and let them steep for 30 minutes to infuse the mint flavor into the cream.
While waiting, whisk the egg yolks in a separate bowl. Gradually stir in the mint-infused cream mixture into the yolks, and then return everything back to the saucepan. Cook this mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-10 minutes). Once thickened, strain the mixture through a fine-mesh sieve to remove the mint leaves. Finally, add in the vanilla extract and a pinch of salt, let it cool, and refrigerate for at least 4 hours or overnight.
2. Preparing the Salted Watermelon Granita:
Next, let’s make the granita! Begin by pureeing the cubed watermelon in a blender until smooth. If you prefer a smoother texture, strain it through a fine-mesh sieve into a bowl to remove any pulp. Stir in the sugar, sea salt, and lime juice, mixing until the sugar fully dissolves. Once well combined, pour the mixture into a shallow baking dish and freeze it for about 2 hours or until it’s set.
After it’s frozen, use a fork to scrape the surface, creating flaky crystals. Return it to the freezer until you’re ready to serve.
3. Serve:
When you’re ready to serve this delightful treat, scoop some of the fresh mint ice cream into serving glasses. Top it generously with the salted watermelon granita. Finish it off by garnishing with fresh mint leaves. Enjoy this delicious and refreshing dessert immediately!
Can I Use Another Type of Mint for the Ice Cream?
Absolutely! While fresh peppermint is commonly used for its classic flavor, other varieties like spearmint or even chocolate mint can give your ice cream a unique twist. Just ensure the mint is fresh for the best flavor.
How Can I Store Leftover Granita?
Leftover granita can be stored in an airtight container in the freezer for up to 1 week. If it becomes hard, simply scrape it with a fork before serving to refresh the texture!
Can I Make This Ice Cream Without Eggs?
Yes, you can make an egg-free version! Simply replace the egg yolks with an extra cup of heavy cream or use a commercial egg substitute that is suitable for ice cream. You may want to chill the mixture longer to ensure the best texture when churning.
Can I Add Other Fruits to the Granita?
Certainly! Try mixing in other fruits like strawberries, lime, or even mint for added flavor. Just blend them in with the watermelon for a delicious twist! Just be cautious with the balance of sugar and lime juice since different fruits have varying sweetness levels.
