The basil and candied pine nut ice cream was very good, but as with any ice cream it is better as an accompaniment to dessert. In this case I used white cake I'd had in the freezer (I toasted it slightly to refresh it) and just a drizzle of really good extra virgin olive oil. If I'd been planning this I'd have made Thomas Keller's madeline cake (I really must post about that, it is delicious) and some sort of citrus olive sauce, probably thickened with xanthan gum. Still, it was a delicious dessert--and not just for something thrown together on a whim.
