Fresh Mint Ice Salted Watermelon (Print Version)
# Ingredients:
→ Fresh Mint Ice Cream
01 -
1 cup whole milk
02 -
2 cups fresh mint leaves
03 -
3/4 cup sugar
04 -
2 cups heavy cream
05 -
5 egg yolks
06 -
A pinch of salt
→ Salted Watermelon Granita
07 -
3 cups watermelon, pureed
08 -
1/3 cup sugar
09 -
1 lemon, juiced
10 -
1 teaspoon flaked sea salt
# Instructions:
01 -
Add watermelon, sugar, and lemon juice to a food processor. Puree until smooth. Transfer to a freezer-safe shallow dish such as a 9x13 glass or metal baking dish and freeze. After 30 minutes, scrape the mixture with a fork, moving ice crystals from the edges to the center and breaking up large pieces. Repeat scraping every 30 minutes until fully frozen, approximately 3-4 hours. Before serving, sprinkle granita with flaked sea salt.
02 -
In a heavy saucepan over medium heat, combine the milk, sugar, and 1 cup of heavy cream. Heat until just beginning to bubble around the edges. Remove from heat and stir in mint leaves. Cover and steep for 1-2 hours.
03 -
In a medium bowl, whisk together the egg yolks until smooth. Reheat the mint-infused mixture and slowly pour 1/3 of it in a thin stream into the yolks while whisking.
04 -
Return the tempered egg yolk mixture to the saucepan. Heat gently while stirring continuously until thickened and the mixture coats the back of a spoon. Strain through a fine mesh sieve into a bowl and mix in the remaining 1 cup of heavy cream. Chill completely.
05 -
Follow the instructions on your ice cream maker to churn the chilled mixture until thick and creamy.
06 -
In a serving dish, alternate layers of salted watermelon granita and scoops of fresh mint ice cream. Serve immediately.
# Notes:
01 -
Chilling the ice cream base completely before churning ensures a smoother texture.
02 -
Regular scraping while freezing the granita prevents large ice crystals from forming.