• Preheat oven to 180°C Fan Forced.
• Place a large roasting tray in the freezer to chill.
• Pre-cool ice cream machine.

For the Basil Ice Cream

• Add 40g of caster sugar to egg yolks and whisky lightly.
• In a Thermomix jug, add milk, cream, glucose syrup, basil, lightly crushed peppercorns, remaining sugar and egg yolk mix.
• Set to 85°C speed 4 for 3 minutes. Once Thermomix has reached 85°C, let it run for another 35-40 seconds then stop.
• Strain anglaise into cold roasting tray and add salt, place into freezer for 15 minutes.
• Remove anglaise from freezer, stir and pour into ice cream machine to churn.

For the Tomato Granita

• Quarter all the tomatoes and blend them thoroughly.
• Strain tomatoes through a sieve into a saucepan and heat with sugar to dissolve.
• Add lime juice and citric acid and pour into a baking tray and transfer to the freezer.
• Check granita after 30-45 minutes and rake with a fork to create small ice crystals.
• Leave in freezer until serving.

For the Olive Oil Hazelnut Crumb

• In a food processor, add in flour, butter, sugar, olive oil and hazelnuts.
• Pulse mixture until roughly combined then pour onto lined baking sheet.
• Flatten and bake for 20-25 minutes or until golden brown and nutty.
• Cool, then pulse in food processor until a fine crumb.

For the Basil Oil

• In a blender jug, add basil, both oils and salt and blend until the container is warm to the touch.
• Strain oil through muslin cloth and put in fridge.

For the Basil Infused Tuile

• Melt butter in a small saucepan.
• In a medium sized bowl, lightly whisk egg white to loosen, then add butter, flour, sugar and basil oil. Whisk until well incorporated.
• Using a palette knife, spread over leaf tuile stencil very thinly, making sure the edges are clean.
• Bake for 7-8 minutes, or until lightly golden.
• Cool tuiles in the template, then remove once set.

To Assemble

• Place Olive Oil Hazelnut Crumb in the bottom of the bowl, quenelle of Basil Ice Cream on top, pour Basil Oil over the ice cream and spoon over the Tomato Granita, finally garnishing with the Basil Infused Tuile.