You've seen Gina DePalma's fabulous zucchini cake here before. It is a favorite, and always a hit with guests.
Want to know what it is REALLY good with? This lemon ice cream from Gourmet, April 2001.
1 1/2 cups heavy cream
1 cup milk
3/4 cup sugar
2 tablespoons finely grated fresh lemon zest
3/4 teaspoon salt
6 large egg yolks
2/3 cup fresh lemon juice
Bring cream, milk, sugar, zest, and salt just to a boil in a 2-quart heavy saucepan, stirring occasionally. Lightly beat yolks in a large bowl, then add hot sweetened cream in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until a candy or instant-read thermometer registers 170°F and custard coats back of spoon, about 10 minutes. Pour through a sieve into a clean bowl, then stir in juice. Cool custard, stirring occasionally, then chill until cold. Freeze custard in ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
Zucchini Cake with Lemon Ice Cream