Fresh Mint Ice Cream with Salted Watermelon Granita
When the temperature rises, all I want is chilled desserts, frozen desserts, or desserts served a la mode. This sweet treat is a combination of two refreshing frozen favorites, Fresh Mint Ice Cream and Salted Watermelon Granita. Cool and refreshing this duo is a great after dinner treat. Pour over some sparkling rosé and you have an extra special ice cream float cocktail!
“A dessert that can do double duty as a cocktail, say no more. ”
Homemade ice cream has a denser texture because counter top ice cream makers don’t add as much air into the ice cream as industrial ones. This also means that it doesn’t keep as well but we’ve never had an issue eating ice cream at our house. To help the ice cream maker do its job, it’s best to chill the base overnight before churning it. If you are pressed for time you can use an ice bath to make sure the base cools quickly.
A dessert that can do double duty as a cocktail, say no more. Pouring over sparkling rosé or prosecco takes this dessert to another level.
Fresh Mint Ice cream with Salted Watermelon Granita
fresh mint ice cream
1 cup whole milk
2 cups mint leaves
3/4 cup sugar
2 cups heavy cream
5 egg yolks
a pinch salt
salted watermelon granita
3 cups watermelon
1/3 cup sugar
1 lemon, juiced
1 teaspoon flaked sea salt
salted watermelon granita:
Add watermelon, sugar and lemon juice to the bowl of a food process and puree until smooth.
Add the mixture to a shallow freezer proof dish such as a glass or metal 9 by 13 baking dish and place in the freezer. After 30 minutes, scrape the mixture with a fork moving any ice crystals from the edges to the middle and breaking up any large pieces. Continue to scrape every 30 minutes until the mixture is fully frozen (about 3-4 hours).
Sprinkle the granita with sea salt before serving.
Fresh Mint Ice Cream:
In a heavy saucepan over medium heat, heat the milk, sugar and 1 cup of heavy cream until it just begins to bubble on the edges. Remove from heat, then add mint leaves. Cover and let steep for 1 - 2 hours.
In a medium bowl, whisk together the egg yolks until smooth.
Reheat the mint mixture. Then, Drizzle 1/3 of the warm mixture into the bowl with egg yolks in a thin stream while continuously mixing. Pour the tempered egg yolks to the saucepan, and slowly heat until thicken and the mixture coats the back of the spoon.
Pour the mixture through a fine mesh strainer into a bowl and mix in the remaining cup of heavy cream.
Chill completely, then follow the instructions on your ice maker to churn.
Assembly:
Layer scoops of granita and ice cream in a small dish.
