Combine berries, lemon juice and 1 tablespoon of the sugar in a small saucepan over medium heat. Cook 5 minutes or until berries burst and become a bit syrupy. Cool.
In a bowl, whisk together egg yolks and 1/4 cup of the sugar. Heat milk, cream, salt and remaining 1/4 cup sugar in a medium pot until barely simmering. Remove from heat and slowly whisk into egg-sugar mixture to temper. Pour mixture back into pot and set over medium-low heat. Stir constantly until mixture coats the back of a wooden spoon (170 to 180 degrees), about 4 to 8 minutes. Pour through strainer into a new bowl; cool over ice bath or in refrigerator.
Whisk vanilla extract and berries into cooled creamy egg mixture. Process in an ice cream maker according to manufacturer's directions. Transfer to a lidded container and freeze at least 1 hour.