Hot Strawberries with Sage Ice Cream

1.In a small saucepan, melt butter over medium heat. Add strawberries and cook for 20-30 seconds, stirring occasionally. You want the strawberries to be soft but not mushy.

2. Remove the pan from the heat and gently stir in the Strawberry Balsamic Jam followed by the vanilla extract and lemon zest.

​3. Spoon the hot strawberries and syrup into bowls and top with pistachios and sage ice cream.​

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Sage Ice Cream

1. Heat milk, cream and sage in a pan until nearly simmering. Take off the heat and leave to steep for 20 minutes. 

2. Whisk together the egg yolks and sugar in a bowl. 

3. Pour the milk/cream onto the eggs, whisking continuously, then return the mixture to the saucepan.
4. Cook over a low heat, stirring continuously with a spatula until it has thickened slightly (or 80°C on a kitchen thermometer). It should be able to coat the back of the spatula.

5. Put the custard into a blender and whizz until smooth and bright green. Pass the mixture through a fine sieve and chill before churning in an ice cream machine according to manufacturer's instructions.