Brown Butter Granita

Instructions

1. 1

   In a medium saucepan, melt the brown butter over medium heat.

   Tip: Stir occasionally to prevent burning.

2. 2

   Once melted, add the granulated sugar and cook, stirring constantly, until the mixture turns golden brown.

   Tip: This should take about 5 minutes.

3. 3

   Remove the saucepan from the heat and whisk in the egg yolks, one at a time.

   Tip: Make sure to temper the eggs by slowly pouring the hot butter mixture into the eggs.

4. 4

   Whisk in the heavy cream, fleur de sel, lemon zest, and vanilla extract.

   Tip: Make sure the mixture is well combined and smooth.

5. 5

   Pour the mixture into a 9x13 inch baking dish and place in the freezer.

   Tip: This will help the mixture to set and become more crystalline.

6. 6

   Every 30 minutes, remove the dish from the freezer and use a fork to scrape the mixture and break up any ice crystals that have formed.

   Tip: This is called tempering and it will help to create a smooth, even texture.

7. 7

   Repeat this process for 2-3 hours, or until the mixture has reached the desired consistency.

   Tip: The mixture should be scoopable and not too icy.

8. 8

   Just before serving, stir in the chopped fresh mint leaves.

   Tip: This will add a bright and refreshing flavor to the granita.

9. 9

   Serve immediately and enjoy!

   Tip: You can also serve the granita in individual glasses or bowls for a more elegant presentation.