Basil ice with pistachio nuts

In a bowl, whisk the egg yolks and sugar with the mixer into a thick, pale yellow cream. Heat the milk in a pan until it is lukewarm and stir in the egg yolks. Put the pan on low heat, scoop 1 tsp of cornstarch and heat the mixture while beating the whisk until it is so thick that it will stick to the back of a spoon. Allow the custard to cool for 10-15 min.

In a mortar, crush the pistachio nuts with the basil. Whisk the whipped cream in a bowl. Spoon the pistachios, the basil and the whipped cream through the custard. Turn the mixture into ice cream in an ice machine for 20 minutes or put it in a freezer box and let it freeze in the freezer for at least 4 hours. Stir the ice cream every 30 minutes during freezing with a fork. Spoon a layer of ice on 6 biscuits and cover it with the rest of the biscuits.