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1
For the ice cream, warm cream, sugar and salt in a sauce pot until sugar is dissolved. Stir in vanilla. Transfer to a bowl and cool to room temperature. Refrigerate.
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2
When ice cream base is chilled, puree the melon in a blender with about 1/2 cup of the cream mixture until smooth. Strain through a sieve and stir into the remaining ice cream base. Add a couple drops of food coloring, if desired. Freeze using an ice cream machine according to the manufacturer's instructions.
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3
For the granita, combine melon, water, light corn syrup, and salt in a blender and process until smooth. If your melon is very sweet, consider starting with less corn syrup and adjusting as needed.
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4
Add lemon, to taste. Filter through a sieve. Add a couple drops of food coloring, if desired.
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5
Pour granita into a flat, shallow tray, such as an 8x8 glass baking dish. Freeze for 45 minutes. Remove from freezer and scrape with a fork to break up ice chunks. Repeat again every 30 minutes until the mixture resembles fluffy shaved ice, 2-4 hours total.
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6
For serving, scoop ice cream into serving bowls. Scrape granita and spoon over ice cream. You can serve honeydew ice cream and granita together or mix and match with the cantaloupe flavor. Enjoy.
