What you need:
- 12 pasteurized egg yolks
- 225 g sugar
- 1 liter whipped cream 38%
- 4 bags of fresh basil
Whip yolk and white sugar.
Whip the cream, but not too thick.
Cut the basil to siphonate (Thin strips) not chopped.
Mix egg and cream as well as basil gently and pour into a mold covered with wax paper or serving molds and put in the freezer.