Lemon Tart, Basil Ice Cream and Sprinkles

Basil ice cream:

1. Measure the sugar in a bowl and rub the hot-washed lemon directly into the sugar.
2. Finely puree the basil with the lemon sugar and half of the cream. Be careful not to let the cream get stiff.
3. Put half of the finished, pureed basil mixture through a sieve into a bowl and add the rest of the cream.
4. Put the other half of the basil mixture in a saucepan and heat with the milk and salt on medium-high heat. In a separate bowl, whisk the egg yolks well.
5. 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.
6. 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.
7. Dip a wooden spoon every now and then into the mixture and blow on it until waves form. They look like a rose from above. Then the crowd is perfect.
8. Now pour the hot mass through a sieve to the cold basil cream. Depending on the ice machine, put the ice base in a cool place for a few more hours.
9. Then stir the ice cream base in the machine, pour it into a container and place in the freezer for a few more hours.

Streusel:

1. 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.
2. Crumble the dough and spread it on a baking sheet with parchment paper. Bake for 20 minutes.

Lemon Cake:

1. Mix the egg yolks, water and vanilla in a small bowl and set aside. Mix the flour, sugar and salt in a second bowl.
2. Knead the butter in until it is evenly dough. Then add egg mixture and knead well. Shape the dough into a ball, wrap in cling film and place in the refrigerator for 30 minutes.
3. Mix all ingredients in a saucepan and heat 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.
4. Roll out the dough on the floured worktop. Grease a tart / quiche form with butter and place the dough in it, if possible without pressing.
5. The edge should be 1.5-2 cm (one finger width) high. Place the mold, including the batter, in the freezer for 15 minutes. In the meantime, preheat the oven to 190 ° C and bake the dough for 25-30 minutes (until it is golden brown).
6. The filling can then be placed on the cake base. Then put in the refrigerator for 2-3 hours.