Bring the milk to the boil in a saucepan with the lemon zest, granulated sugar, vanilla pulp and tender wheat and simmer for 8-10 minutes. The wheat should now be nice and soft. Remove from the heat. Fold in strawberry liqueur and whipped cream. Arrange the milk wheat in deep plates. Place the wild strawberries on top, drizzle with balsamic vinegar and serve with vanilla ice cream.