Lemon ice cream -- made with lemon zest and heavy cream -- makes a gorgeous pairing with summer berries.
Refrigerate a 5-by-9-inch loaf pan. Stir together granulated sugar and lemon juice until sugar is dissolved. Stir in cream. Freeze mixture in an ice cream maker according to manufacturer's directions, adding lemon zest 10 minutes before ice cream is ready. Transfer to chilled pan, cover, and freeze overnight. Let soften 10 minutes before serving.
Meanwhile, combine vanilla seeds and brown sugar in a bowl. Add berries; toss gently to combine. Let stand 15 minutes to allow juices to release. Serve ice cream with berries.