Whip the fresh cream and store in the fridge in a large bowl.
In a planetary mixer, beat the egg yolks at high speed.
Pour the sugar into a small pan and cover it with water, about 1 cm and bring to the boil.
When the sugar reaches 121 degrees, pour it slowly over the egg yolks and beat at medium speed until almost cooled and add 7 drops of green mandarin oil to start.
When the mixture is cold, gently fold it into the cream.
If the aroma seems too light, add more drops of mandarin, always one drop at a time and mix well between each drop.
Pour into molds and leave to set in the freezer for 24 hours.