Step 1

In a medium saucepan, stir together the wine, sugar, bay leaf, cinnamon, lemon zest, orange zest, and black pepper. Bring to a boil over high heat, then turn the heat to medium-low and simmer until reduced to approximately ⅓ cup, about 30 minutes. Set a fine sieve over a medium bowl and pour in the sauce; keep warm.

Step 2

Light a grill. Brush the bread with the olive oil and place on the grates; grill, turning once, until charred on both sides, 5 to 7 minutes.

Step 3

To serve, divide the toast among 4 plates and top each with a scoop of ice cream and some of the strawberries. Drizzle the wine syrup over the berries, and garnish with mint. Serve immediately.