Zest two of the mandarin oranges.

Peel all the mandarin oranges, pull them apart and place in a pot along with the zest with the sugar over medium high heat. Stir to coat.

When the sugar has dissolved, Use a wooden spoon to mash the mandarin pieces. Lower the heat and  simmer for 20-25 minutes. Periodically continue to mash the mandarin pieces

Strain the mixture into a bowl, discard the solids and Stir in the lemon juice.

Chop the basil into small pieces. Add the basil to the mixture and let cool.

Beat the egg white together with the salt. When the mixture turns foamy, add the zest (reserving some for garnish, if desired), powdered sugar and beat until stiff peaks form.

Fold the sugared egg whites into the cooled mandarin mixture.

Scrape the liquid into your ice cream maker and process according to the manufacturers instructions.

Serve immediately or transfer to a freezer proof container and store in the freezer until ready to serve.