Summary

Ingredients

Ingredients for the basil ice cream:

• 1 lemon (s)
• 150 grams sugar
• 1 bunch basil, approx. 30 g
• 250 ml whole milk
• 500 ml cream
• 5 large egg yolks
• 1 pinch (s) salt

Ingredients for the crumble:

• 150 grams flour
• 100 g suar
• 65 g butter
• 0.5 ½ pack vanilla sugar
• salt

Ingredients for the dough:

• 1 egg yolk
• 2 tablespoon water, cold
• 1 teaspoon vanilla extract
• 175 g flour
• 80 g suar
• 1 pinch (s) salt
• 125 g butter, soft
• Flour for the work surface
• Butter for the mold

Ingredients for the filling:

• 3 egg yolks
• 3 egg (s)
• 180 g suar
• 180 ml lemon juice
• 2 tablespoon lemon zest
• 185 g butter

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Instructions

1. For the basil ice cream, measure the sugar into a bowl and rub the hot-washed lemon directly into the sugar. Rub the lemon zest into the sugar with your fingertips.
2. Finely puree the basil with the lemon sugar and half of the cream. Be careful not to whip the cream until stiff. If you want, you can pre-puree the basil with a dash of milk.
3. Put half of the pureed basil mixture through a sieve into a bowl and add the rest of the cream. Put the other half of the basil mixture in a saucepan and heat with the milk and salt on a medium-high heat.
4. In a separate bowl, whisk the egg yolks well. As soon as the mixture is hot but not yet boiling, pour the milk into the egg yolks in a slow stream, stirring with the whisk. Pour this mixture back into the pot.
5. Slowly heat the mixture on a low level, stirring occasionally. Under no circumstances should she cook! 75 - 85 ° C are ideal. But be careful, sometimes it takes a while for the mass to bind. So it`s easy to be tempted to turn up the heat and before you know it, the ice mass has coagulated!
6. Now and then dip a wooden spoon into the mixture and blow on it until waves form. They look like a rose from above. Then the crowd is perfect.
7. Now pour the hot mass through a sieve to the cold basil cream. Depending on the ice machine, chill the ice base for a few more hours!
8. Then stir the ice cream base in the machine until creamy, pour it into a container and place in the freezer for a few more hours.
9. Preheat the oven to 190 ° C top / bottom heat. For the crumble, quickly knead the flour with the cold, torn butter, sugar and vanilla sugar and season with salt. Crumble the dough, spread it on a baking sheet with parchment paper and bake for 20 minutes.
10. For the lemon tart, mix the egg yolks, water and vanilla in a small bowl and set aside. Mix the flour, sugar and salt in a second bowl. Knead in the butter until it forms an even dough.
11. Then add the egg mixture and knead well. Shape the dough into a ball, wrap in cling film and place in the refrigerator for 30 minutes.
12. Meanwhile, prepare the filling. To do this, mix all the ingredients in a saucepan and heat them on the stove over medium heat. Stir regularly until the egg yolk sets and the liquid forms a solid mass. Remove from heat, strain through a large-mesh sieve and set aside.
13. Roll out the dough on the floured worktop. Grease a tart or quiche form with butter and place the dough in it, if possible without pressing. The edge should be about 1.5 - 2 cm high. Place the mold, including the batter, in the freezer for 15 minutes.
14. In the meantime, preheat the oven to 190 ° C top / bottom heat and bake the dough for about 25 - 30 minutes until it is golden brown. Then place the filling on the cake base. Then put the tart in the refrigerator for 2-3 hours.
15. Lemon slices and fresh peppermint leaves as well as some powdered sugar are suitable for decoration when serving.
16. Dennis prepared this recipe as a dessert in the program “The Perfect Dinner” - Day 3 from the Palatinate - on Wednesday, February 3rd, 21st.