Step 1: Prepare Watermelon Granita. Start by cubing ripe watermelon and blending it with sugar and lemon juice until you achieve a smooth mixture. Pour this vibrant blend into a shallow freezer-safe dish, spreading it evenly.

Place it in the freezer for about 3-4 hours, scraping with a fork every 30 minutes to prevent solid ice crystals from forming.

Step 2: Heat Cream Mixture. In a medium saucepan, combine whole milk, sugar, and 1 cup of heavy cream. Heat over medium heat, stirring gently until it begins to bubble, then remove it from the heat.

Step 3: Infuse with Mint. Once your cream mixture has cooled slightly, add fresh mint leaves. Cover the saucepan and let it steep for 1-2 hours.

Step 4: Mix Egg Yolks. Crack egg yolks into a bowl and whisk until smooth. Set aside.

Step 5: Temper the Yolks. Reheat the mint-infused cream mixture over low heat. Gradually add a small amount to the egg yolks, whisking continuously. Pour back into the saucepan to thicken.

Step 6: Strain and Chill. Strain the mixture through a sieve, add the remaining heavy cream, cool at room temperature, then refrigerate for several hours or overnight.

Step 7: Churn Ice Cream. Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions until soft-serve consistency is reached.

Step 8: Assemble the Duo. Layer scoops of icy watermelon granita with a generous scoop of creamy Mint Ice Cream in serving cups or bowls.