• In a small saucepan, mix together the berries, lemon juice and 1 Tablespoon of the sugar. Heat over medium heat until syrupy, about 5 minutes. Remove from the heat, set aside and let cool.
• In a medium bowl, whisk together the egg yolks and ¼ cup of the sugar; set aside. Heat the milk, cream, salt and remaining ¼ cup sugar in a medium saucepan until the sugar is dissolved and the milk is warm. Slowly pour the milk mixture in a thin stream into the egg yolks, constantly whisking to temper the eggs. Scrape the mixture back into the saucepan and heat over medium, stirring frequently, until the mixture is slightly thickened into a custard.
• Set a strainer over a medium bowl. Pour the warm custard through the strainer into the bowl. Cool over an ice bath (set the bowl of custard into a larger bowl of ice water).
• Add the vanilla and berries into the cooled custard, whisking to combine. Cover and refrigerate for at least 8 hours or overnight. Freeze in your ice cream make according to manufacturer's directions.

For the pie crust mix-in:

• Prepare the pie crust scraps while the custard is cooling in the fridge, before freezing. Preheat oven to 400 degrees F. Roll out the puff pastry on a baking sheet. Brush the surface evenly with butter and sprinkle with sugar. Bake for 15 to 20 minutes, until the pastry is golden and crispy.
• Remove from the oven and let cool. When cool enough to handle, transfer the puff pastry to a cutting board and slice into smaller than bite-sized pieces. Line a rimmed baking sheet with wax paper. Lay the pie crust scraps in a single layer on the baking sheet and freeze for at least 2 hours, or up until it is time to freeze the ice cream.
• When transferring the just-processed ice cream into the storage container, fold in the pie crust pieces. Freeze ice cream for 1 hour before serving.