Black Sesame Ice Cream on Warm Mango and Chilli Salad

In a small saucepan, heat the cream, milk and vanilla pod over a medium temperature. After about 15 minutes, take out the vanilla pod, cut it lengthways on a board and scrape out the pulp with the back of the knife. Put the pulp in the milk cream mixture and let it steep at a low temperature.

Roast the sesame seeds in a pan - attention: burns very quickly and is difficult to recognize due to the sesame's black color. Allow the sesame to cool slightly and grind half of the grains in a mortar to a fine paste that no longer contains any coarse pieces. Set the other half aside.

Mix the egg yolks with the sugar on a medium-temperature water bath and mix together, stirring constantly, until you can no longer feel the sugar between your fingers (10 - 15 minutes) - however, the eggs must not be beaten until frothy. Make sure that the water bath does not get too hot, otherwise the egg yolk will curdle and instead of ice it will be scrambled eggs. When the sugar has completely dissolved in the egg, add the milk cream mixture to the bowl and "draw to the rose" while stirring continuously on the water bath. After another 10-15 minutes of stirring on the water bath, the mass slowly begins to thicken - if you blow on some of the mass on the back of a wooden spoon, the result is a shape that is reminiscent of a rose. Now the ice cream is ready and can be removed from the water bath.

Stir in the previously grounded sesame paste and cool in an ice bath while stirring constantly. Add half of the previously set aside toasted sesame to the mixture. The liquid ice cream should taste clearly sweet. Put the entire mixture in an ice cream maker and let freeze for about 40 minutes while stirring constantly. (If you don't have an ice cream machine at hand, you can simply freeze the mass in a Tupperware box in the freezer and stir vigorously every 10-15 minutes so that the ice cream becomes creamy.)

Wash the chili, remove the core and cut into fine strips. Peel the mango and cut into fine strips. Mix the mango and chilli strips in a bowl, season with lemon juice. Melt the brown sugar in a pan over a medium temperature, add the mango and chilli salad and immediately reduce the temperature to 0.

Place a ball of black sesame ice cream on a square dessert plate, portion the mango and chilli salad on the opposite side and garnish with basil cut into fine strips. Finally, pour a pinch of chilli salt over the ice cream and decorate with the remaining sesame seeds.