Making Fresh Mint Ice Cream with Salted Watermelon Granita is a delightful process. Here are the steps to ensure success:

Prepare the Mint Ice Cream

1. Infuse Mint: In a medium saucepan, combine heavy cream, whole milk, sugar, and chopped mint leaves. Heat over medium heat until it simmers. Remove from heat and let it steep for 30 minutes.
2. Separate Egg Yolks: In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
3. Temper the Eggs: Slowly add the warm mint-infused mixture to the egg yolks while whisking continuously. This step is crucial to prevent the eggs from scrambling.
4. Thicken the Mixture: Return the mixture to the saucepan and cook over medium-low heat, stirring until it thickens and coats the back of a spoon (about 5-7 minutes).
5. Strain: Strain the mixture through a fine sieve to remove the mint leaves. Stir in the vanilla extract and salt.
6. Cool: Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
7. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
8. Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours to harden further.

Prepare the Salted Watermelon Granita

1. Blend Watermelon: In a blender or food processor, combine the cubed watermelon, sugar, sea salt, and lime juice. Blend until smooth.
2. Strain: Strain the mixture through a fine sieve to remove any pulp or seeds.
3. Freeze: Pour the strained watermelon juice into a shallow dish and place it in the freezer.
4. Scrape: After 30 minutes, use a fork to scrape the mixture and break up any ice crystals. Repeat every 30 minutes for 4-5 hours until the granita is fluffy and granular.