Tom Kerridge makes strawberry ice cream with amaretti biscuits for Dominic Littlewood to sample on today’s Spring Kitchen.

Tom says: “Strawberries cured in basil and aged balsamic vinegar with homemade ice cream and amaretti biscuits make a very grown-up version of strawberries and ice cream.”

The ingredients for the dish are: 200g English strawberries, 10g demerara sugar, 2g basil leaves, 20g aged balsamic vinegar and 6 amaretti biscuits, crumbled.

For the ice cream: 500ml strawberry purée, 225g caster sugar, 500ml single cream and 2 tsp basil cress.