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Imagine scooping up cool, lush mint ice cream alongside frosty watermelon granita with a touch of salt. It's my ultimate hot weather treat. The smooth, rich mint perfectly complements the icy, refreshing watermelon chunks, creating a texture combo that'll make you feel like you're relaxing in the shade during summer's hottest moments.
I first brought this dessert to my sister's outdoor wedding. They fell so head over heels for it that they asked me to make it again for their one-year celebration dinner. Now it's the go-to sweet treat for all our family gatherings.
What You'll Need
- Whole milk: Works as the perfect foundation to soak up all that minty goodness
- Fresh mint leaves: Don't even think about using extract - only fresh leaves give you that vibrant, garden-fresh kick
- Heavy cream: Brings that dreamy richness that makes homemade frozen treats worth every bit of effort
- Egg yolks: Turn your mixture into a velvety custard instead of an icy disappointment
- Watermelon: Pick one that sounds hollow when you knock on it - that's how you know it's juicy and sweet
- Flaked sea salt: Go for Maldon or something similar that'll give you little salty surprises throughout
- Fresh lemon juice: Perks up the watermelon and cuts through excessive sweetness
Tasty Preparation Steps
- Get that mint flavor:
- Warm the milk, sugar, and 1 cup of heavy cream in a thick-bottomed pot until you see tiny bubbles at the edges. Take it off the heat right away so it doesn't burn, then toss in your mint leaves and make sure they're completely covered. Put the lid on and let it sit for 1-2 hours, sometimes pressing the leaves against the pot to squeeze out more flavor.
- Mix up your base:
- Beat those egg yolks in a bowl until they look smooth and a bit lighter. This sets you up for super creamy ice cream. Warm up your minty mixture again, then slowly pour about a third into the egg yolks while you keep whisking. Don't stop stirring or you'll end up with scrambled eggs.
- Cook it just right:
- Pour everything back into the pot. Keep cooking on low-medium heat and don't stop stirring with a wooden spoon. You'll know it's ready when the mix gets thick enough to stick to your spoon. Run your finger through it and if the line stays clear, you've got it perfect.
- Strain and cool down:
- Pour everything through a strainer into a clean bowl, gently pushing on those mint leaves to get every drop of flavor. Mix in the rest of your cream. This cools things down and helps make it smoother. Put it in the fridge for at least 4 hours, but overnight works even better.
- Fix up your watermelon mix:
- Blend watermelon with sugar and lemon juice until completely smooth. Pour it into a wide, shallow dish that can go in the freezer. The bigger your dish, the faster it'll freeze and the better your texture will be.
- Make those icy flakes:
- Check on it after 30 minutes and scratch up any frozen parts with a fork, moving the frozen edges toward the middle. Keep doing this every half hour for about 3-4 hours, until you've got light, fluffy ice crystals throughout.
- Finish your ice cream:
- Follow what your ice cream maker says, and churn your cold mix until it looks like soft-serve. Then put it in a container and freeze it until it's firm, which takes about 4 hours minimum.
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I tried using chocolate mint from my backyard the first time instead of regular mint, and it added this nice hint of cocoa that went really well with the watermelon. My kids looked at the green-speckled ice cream funny at first, but now they help me pick mint specifically for making this summer dessert.
Gorgeous Presentation
To serve this right, you need different temperatures. Take the ice cream out about 5 minutes early so it softens a bit, but serve the granita straight from the freezer when it's super flaky. Put them in cold glasses or bowls in layers, and sprinkle the salt on the granita right before bringing it to the table so it stays crunchy.
Try Different Mints
Most folks use spearmint for ice cream, but playing with other types can give you some amazing flavors. Chocolate mint adds a subtle cocoa feeling, peppermint gives you a stronger cool sensation, and apple mint brings a fruity quality that works great with watermelon. If you can get your hands on different mints, try making small batches of each for a fun tasting party.
No Fancy Equipment Needed
Don't worry if you don't have an ice cream maker. You can still create this treat using the same scraping method for both parts. Make your custard as shown, then freeze it in a shallow dish and scrape it every half hour. It won't be quite as smooth, but it'll taste just as good. Or you can pour your cold custard into popsicle molds for mint cream pops you can dip into your granita for a fun twist.
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This incredible frozen treat will become the highlight of your summer parties.
Frequently Asked Questions
- → Can I make this dessert without an ice cream maker?
You sure can! For the mint ice cream, make the base as shown, then pour it into a flat container and pop it in the freezer. Every half hour for about 3 hours, stir it hard or beat it well to smash up the ice chunks. It won't turn out as creamy as machine-made stuff, but it'll still taste great. The granita already uses the scraping way and doesn't need any fancy tools.
- → How long does the steeping process for the mint leaves need to be?
Let those mint leaves hang out in the warm cream mix for 1-2 hours. This longer soaking time lets all the good oils from the mint really get into the cream, giving you that strong, fresh minty taste. Don't try to cut this part short if you want the best flavor punch.
- → Can I use spearmint or peppermint specifically for the ice cream?
You can use either one, but they'll give you different tastes. Spearmint has a milder, sweeter vibe that lots of folks like for sweet treats, while peppermint packs more of a cool punch. Regular garden mint (usually spearmint) works great, but feel free to try whatever you like best.
- → Why do you need to temper the eggs for the ice cream?
We temper the eggs so they don't cook up like breakfast when they hit the hot cream. By slowly adding warm stuff to the egg yolks while stirring like crazy, you slowly warm them up before mixing them with the rest of the hot mix. This trick gives you a smooth, custard-type base that makes your ice cream rich and creamy.
- → Why add salt to watermelon granita?
The salt makes the watermelon taste even sweeter by creating contrast. That tiny bit of saltiness brings out all the natural sweetness in the fruit while adding some depth to the flavor. This cooking trick of mixing opposite tastes creates a more exciting and well-rounded flavor experience, especially when you pair it with the creamy mint ice cream.
- → How far in advance can I make these frozen desserts?
You can make both parts up to 3 days ahead of time. Keep the mint ice cream in a sealed container with plastic wrap pushed right against the surface to stop ice crystals from forming. The granita can stay in its freezing dish with plastic wrap over top. For the best texture, give the granita another scrape just before you serve it to freshen up those flaky bits.