• Prechill an ice cream machine.
• Preheat the oven to 175°C. Line a large baking tray with silicone baking mat or baking paper.
• Heat a hibachi

For the Basil Olive Oil Ice Cream

• Prepare a bowl of iced water. Bring a large saucepan of water to the boil.
• Set 28 of the smallest basil leaves aside for garnishing.
• Blanch the remaining leaves in boiling water for 15 seconds, pushing the leaves down into the water and stirring so they blanch evenly. Then plunge the basil into the iced water to stop the cooking.
• Squeeze out as much liquid as possible before transferring to a stick blender cannister with olive oil. Blitz until finely puréed and the oil turns green. Strain through a muslin-lined sieve.
• To make the ice-cream base, put the eggs and egg yolk into the bowl of a stand mixer fitted with the whisk attachment. Whisk the eggs until fluffy, add the sugar and salt and continue to whisk until creamy, light and fluffy.
• With the mixer still whisking, add the cream and whisk until slightly thickened, then add the basil olive oil to emulsify by pouring the oil slowly, ensuring it is completely emulsified into the ice cream.
• Churn in an ice cream maker according to instructions. Transfer to a sealed container in the freezer.

For the Hibiscus Chilli Broth

• Place the dried hibiscus and dried ancho chilli in separate heat-proof bowls. Pour 150ml of boiling water in each bowl. Steep for 15 minutes to soften and plump.
• When steeped, remove the hibiscus and the ancho chilli, reserve the liquids separately.
• Add the rehydrated hibiscus and chilli to a stick blender cannister and blitz to a fine paste. Add 100ml of each of the reserved liquids with the lime juice, sugar and salt and continue to blitz. Season to taste and add extra liquid or seasoning if required. It should be tangy, smokey, spicy with a touch of sweetness. Strain through a muslin-lined sieve and set aside at room temperature.

For the Lime Feuilletine

• Place the sugar into a high-speed blender and blitz until icing sugar.
• Place in a bowl with the butter, and using a whisk or spatula, beat together the until creamy and smooth. Add the egg and mix further until incorporated. Sift the flour and salt and add with the zest. Mix gently until smooth.
• Using an offset spatula, spread the batter onto the prepared baking tray. Spread in a thin even layer, 2-3mm thickness, over the entire surface.
• Bake for 8-12 minutes, rotating the baking tray halfway through. Keep a close eye on it during the last couple minutes as it can burn rather quickly. The finished feuilletine should be an even golden-brown colour across the entire surface.
• Remove from oven and allow to cool on the baking sheet for 5-10 minutes, the feuilletine will crisp as it cools. Once cool, break into shards and set aside.

To Prepare the Nectarine

• Dice nectarine into 1cm cubes. Add to a bowl with sugar, salt and lime. Toss to combine until the sugar and salt dissolve.

For the Charred Pineapple

• Finely slice the pineapple on a mandolin so it is paper thin. It doesn’t matter if the pieces aren’t perfectly round.
• Place the slices on a microwave safe plate in a single layer and microwave for 1 minute.
• Using the hibachi, or a rack placed on an open flame, cook the pineapple slices in a single layer until charred.

To Serve

• Spoon the nectarines into the middle of the plate and place the charred pineapple nestled in and around the nectarines. Place a scoop of the ice-cream on top of the nectarines, then a shard of the lime feuilletine on top with basil leaves. Pour the hibiscus and chilli broth around.