Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup fresh mint leaves, chopped
Pinch of salt
2 cups watermelon, cubed
1 tablespoon lime juice
Directions:
In a saucepan, combine cream, milk, sugar, vanilla extract, and chopped mint leaves. Heat over medium heat until sugar is dissolved, stirring occasionally. Remove from heat and let steep for 30 minutes. Strain the mixture to remove mint leaves.
Pour the mixture into an ice cream maker and churn for 25 minutes. Transfer to a freezer-safe container and freeze for 4 hours.
For the granita, blend the cubed watermelon and lime juice until smooth. Pour into a shallow dish and freeze for 1 hour. Use a fork to scrape the mixture and create flakes, then freeze again for 30 minutes.
Serve the mint ice cream topped with salted watermelon granita.
Notes:
For added complexity, sprinkle a tiny pinch of salt over the granita before serving. Fresh mint can be packed tightly for a more intense flavor
