Milk Chocolate Granita

Instructions

1. 1

   In a medium saucepan, combine the milk chocolate, sugar, and salt. Heat over low heat, stirring until the sugar has dissolved.

   Tip: Use a double boiler if necessary.

2. 2

   Remove the saucepan from the heat and stir in the heavy cream, unsweetened almond milk, vanilla extract, lemon zest, and lemon juice. Let it cool to room temperature.

   Tip: Let it cool completely before proceeding.

3. 3

   Pour the mixture into a 9x13 inch baking dish and freeze for at least 2 hours.

   Tip: Use an ice cream maker for a creamier texture.

4. 4

   Once frozen, remove the granita from the freezer and use a fork to scrape it and break up any ice crystals.

   Tip: This will create a slushy texture.

5. 5

   Repeat the scraping process every 30 minutes, until the desired consistency is reached.

   Tip: This may take about 2-3 hours.

6. 6

   Serve the granita in glasses or cones and enjoy!

   Tip: You can garnish with lemon slices or whipped cream, if desired.

7. 7

   To unmold, dip the baking dish into hot water for a few seconds and invert onto a serving plate.

   Tip: This will help the granita release from the dish.

8. 8

   Serve immediately and enjoy!