- In a medium saucepan, combine the cream, milk, and 3/4 cup sugar. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat.
- In a medium bowl, beat the egg yolks until thickened. Whisk 1 cup of the hot cream into the egg yolks. Whisking, gradually add the egg mixture in a slow, steady stream into the hot cream.
- Return to the heat and cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, about 2 hours.
- In a medium saucepan, combine 1 cup of the strawberries, 1 cup of the blueberries, the remaining 3/4 cup sugar and the lemon juice. Cook over medium heat, stirring occasionally, until mixture starts to thicken, about 10 minutes.
- Combine the chilled strawberries and the chilled cream mixture. Pour the mixture into the bowl of an ice cream machine and freeze according to the manufacturer's instructions.
- Spoon 1/2 of the churned soft ice cream into the prepared crust. Cover with plastic wrap and freeze until firm, about 1 hour. Transfer the remaining pint of ice cream to an airtight container and freeze until ready to serve.
- In a small bowl, combine the remaining 1/4 cup of strawberries, 1/4 cup blueberries, and 1 teaspoon of sugar. Toss gently to combine.
- Remove the frozen pie from the freezer and slice with a sharp knife dipped in hot water.
- Place on dessert plates and top each serving with a dollop of coconut whipped cream and tablespoonful of the berries.