1. Raspberry Compote: Combine berries, sugar, lemon juice and cornstarch into a saucepan. With a rubber spatula, gently mix and bring to a simmer. Be careful not to let it burn. Cook until sugar dissolves and sauce begins to thicken. Pull from heat and let sauce cool before putting it into a container to store in the refrigerator. 
2. Ice Cream Base: This recipe is enough base to be used in a 6 qt hand cranked ice cream maker. 
3. In a medium heatproof bowl combine eggs, sugar, salt, vanilla and vanilla paste and whisk until fully combined.
4. In a large saucepan over medium-high heat, combine milk and cream and cook until small bubbles form around the edges and mixture is hot.
5. Temper the egg mixture by whisking in a few ladles of the hot milk, whisking constantly. Once egg mixture is warm, whisk it into the saucepan of milk, again whisking constantly. Reduce heat to medium-low, switch to spoon or spatula, stirring constantly until liquid thickens and mixture coats the back of the spoon; approximately 5-7 minutes. 
6. Remove from heat and strain into a large bowl. Place bowl in an ice bath and let custard cool completely, stirring occasionally.  Store custard in refrigerator until ready to churn. 

Tips:

For hand-crank ice cream makers, use 5 parts ice to 1 part rock salt. Add ice and salt in layers around canister. If using a countertop ice cream maker, make the ice cream in small batches and freeze.

You can use frozen raspberries for the compote but they tend to break apart quickly and lose shape and create more of a sauce texture.