Creating Fresh Mint Ice Cream with Salted Watermelon Granita involves several steps. Here’s how to do it:

Making the Fresh Mint Ice Cream

1. Infuse the Cream: In a medium saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium heat until just simmering.
2. Add Mint: Remove from heat and add the fresh mint leaves. Cover and let it steep for 30 minutes.
3. Combine with Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a cup of the warm cream mixture to temper the yolks. Stir well.
4. Thicken the Custard: Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
5. Strain the Mixture: Remove from heat and strain the mixture through a fine-mesh sieve into a bowl. Discard the mint leaves.
6. Add Vanilla and Salt: Stir in the vanilla extract and salt. Chill the mixture in the refrigerator for at least 4 hours, or overnight for best results.
7. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
8. Freeze: Transfer the ice cream to a lidded container and freeze for at least 2-3 hours to firm up.

Making the Salted Watermelon Granita

1. Prepare the Watermelon: Remove the rind from the watermelon and cut it into chunks. Blend until smooth in a food processor.
2. Combine Ingredients: In a bowl, mix the watermelon puree with fresh lime juice, granulated sugar, and sea salt. Stir until sugar dissolves.
3. Freeze the Mixture: Pour the mixture into a shallow dish (like a 9×13 inch pan) and freeze for about 2 hours.
4. Scrape the Granita: After 2 hours, use a fork to scrape the surface of the frozen mixture, creating flaky crystals. Repeat this process every 30 minutes until the granita is fully frozen and fluffy.