Measure the sugar in a bowl and rub the hot-washed lemon directly into the sugar.
Finely puree the basil with the lemon sugar and half of the cream. Be careful not to let the cream get stiff.
Put half of the finished, 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 medium-high heat. 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.
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.
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.
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.
Then stir the ice cream base in the machine, pour it into a container and place in the freezer for a few more hours.