Combine the custard, ricotta, liquid cream, and grated lemon zest in a mixer bowl. Blend briefly until smooth. Strain the mixture and churn in an ice cream maker according to the manufacturer's instructions.
In a sauté pan, melt the butter over medium heat. Add the sugar and dissolve without browning. Stir in the Madiran wine and bring to a simmer. Add the washed and hulled Gariguette strawberries along with about ten coarsely chopped sage leaves.
Cook gently until the strawberries release their juices. Remove from heat and cool in their poaching liquid.
Arrange the strawberries and juices in shallow bowls. Top with a large quenelle of ricotta ice cream and garnish with fresh sage leaves.
A creation by Chef Hubert, showcasing his expertise in elegant, seasonal French desserts.
