Begin by pureeing the watermelon, sugar, and lemon juice together until the mixture is smooth. Pour it into a shallow freezer-proof dish and freeze. Remember to scrape it with a fork every 30 minutes for 3-4 hours until it’s fully frozen and flaked.

In a saucepan, heat the whole milk, sugar, and 1 cup of heavy cream over medium heat until the edges start to bubble.

Add the fresh mint leaves to the warm milk mixture. Cover it and let it steep for 1-2 hours.

In a separate bowl, whisk the egg yolks until smooth. Gradually drizzle in the warm milk mixture to temper the yolks.

Return the entire mixture to the heat and cook until it thickens slightly. Strain it into a bowl to remove the mint leaves.

Allow the mixture to chill completely in the refrigerator, ideally overnight.

Once chilled, churn the mixture in your ice cream maker until creamy.

Layer the fresh mint ice cream into small dessert dishes, topping it with flaked watermelon granita and a sprinkle of flaked sea salt.