Mint Watermelon Frozen Treat (Print Version)
# Ingredients:
→ Homemade Mint Ice Cream
01 -
1 cup full-fat milk
02 -
2 cups mint leaves, freshly picked
03 -
3/4 cup granulated sugar
04 -
2 cups whipping cream
05 -
5 yolks from eggs
06 -
Small amount of salt
→ Watermelon Granita with Salt
07 -
3 cups watermelon chunks
08 -
1/3 cup granulated sugar
09 -
Juice from 1 lemon
10 -
1 teaspoon sea salt flakes
# Instructions:
01 -
Throw watermelon chunks, sugar and fresh lemon juice into your food processor and blend until completely smooth.
02 -
Transfer your watermelon puree into a flat, freezer-safe container like a glass or metal baking dish and stick it in the freezer.
03 -
Take it out after half an hour and use a fork to scratch up the partly frozen mix, pulling the icy bits from the sides toward the middle and breaking up chunks. Keep doing this every half hour until it's totally frozen, which takes about 3-4 hours.
04 -
Combine milk, sugar and 1 cup whipping cream in a sturdy pot over medium heat until tiny bubbles appear around the edges. Turn off heat, toss in mint leaves, put the lid on and let it sit for 1-2 hours.
05 -
Take your egg yolks and whisk them in a bowl until they look smooth.
06 -
Warm up the minty milk again. Slowly pour about a third of it into the egg yolks while whisking non-stop. Then pour this egg mixture back into the pot.
07 -
Heat everything gently until the mixture gets thick enough to coat the back of a spoon.
08 -
Pour everything through a strainer into a clean bowl and mix in the remaining cup of whipping cream.
09 -
Cool the mixture completely in your fridge, then put it in your ice cream maker and follow the machine's directions.
10 -
Before serving, sprinkle some sea salt on top of your granita and scoop it alongside the minty ice cream.
# Notes:
01 -
Using real mint leaves gives this dessert an authentic flavor that's way better than using bottled extracts.
02 -
You'll love how the smooth, creamy ice cream plays against the crunchy, icy granita.