The ice cream came out quite well, I think. If I had to make some suggestions (as per their request):

I think the sage in the coulis is an excellent start, but it wasn’t enough for me. I went ahead and steeped a few more leaves in the milk/cream mixture as it was simmering, which gave the ice cream base a much strong sage flavor (be sure to take them out before mixing in the coulis).

For those in the US, 300g of strawberries seems to be about a pint. I used about two pints (and doubled the rest of the quantities) and was happy with the amount of fruit/flavor in the end.

I cut way back on the sugar, even though it means harder ice cream (as Mr. Lebovitz points out, you can add alcohol or more fat to make it softer). I used a little more than half a cup of sugar for almost twice the amount of ice cream. 1c sugar in a pint would’ve been way too sweet for me.

Overall, I’d definitely make it again – I like herb/fruit combinations, and even with frozen rather than fresh strawberries, it was a successful recipe.