Vanilla Granita

Instructions

1. 1

   In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the milk is hot but not boiling.

   Tip: Be careful not to let the milk boil.

2. 2

   Remove the milk from the heat and stir in the vanilla extract and vanilla beans. Let it steep for 10-15 minutes, or until the mixture has cooled to room temperature.

   Tip: This will allow the flavors to meld together.

3. 3

   Strain the mixture through a fine-mesh sieve into a clean container, discarding the vanilla beans.

   Tip: This will help remove any sediment.

4. 4

   Whisk in the unsalted butter until it is fully incorporated.

   Tip: This will help the mixture emulsify.

5. 5

   In a separate bowl, whisk together the egg yolks. Gradually add the warm milk mixture to the egg yolks, whisking constantly.

   Tip: This will help prevent the eggs from scrambling.

6. 6

   Pour the mixture into a shallow metal pan or a 9x13-inch baking dish.

   Tip: This will help the mixture freeze evenly.

7. 7

   Cover the pan with plastic wrap and place it in the freezer.

   Tip: This will help the mixture freeze quickly.

8. 8

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

   Tip: This will help the mixture freeze evenly and give it a smooth texture.

9. 9

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

   Tip: This will help the mixture freeze to the perfect consistency.

10. 10

    Once the granita has reached the desired consistency, scoop it into serving dishes and garnish with sliced almonds and fresh mint leaves.

    Tip: This will add a nice textural element and fresh flavor to the dish.

11. 11

    Serve immediately and enjoy!

    Tip: This is the best part!