This ice cream is delicious. Its light and creamy, the perfect balance of sweet and tart. The lemon zest really pumped up the lemon flavor. It reminds me of a lemon chiffon. I like the softness of it with the vanilla more than I would if it was a sorbet. I think it would be too tart and too strong to pair well with the raspberry sauce. Berry sauces are so easy to make I don't know why I don't make them more often. They are great to make when you are having company. You can just purchase store made pound or angel food cake and pour over a raspberry or blueberry sauce and dollop with fresh whipped cream. So easy and beautiful. I use frozen berries when I make sauces because they break down just as much as fresh would and tend to be less expensive. Unless you get them at peak season. But frozen berries are picked when they are the freshest too, so you are guaranteed a consistent product that you don't always get when you buy fresh. They each have their place. Sorry for rambling about fruit. This ice cream would be great with in all sorts of combinations.
Here are some I like:
lemon vanilla with blueberry, pomegranate, or strawberry sauce
orange vanilla with chocolate sauce
ginger vanilla with mango, apple or peach sauce
lime vanilla with raspberry or pineapple sauce
The combos are endless!
When I am finished with the recipes from the book, I can explore this more...
The whole fun of cooking is trying new things. Experiment with store bought ice cream if you don't want to go out and buy an ice cream maker. Ice cream is meant to be fun, so play with mixing flavors and have fun with it! Let me know if you make something great!