Slice the fresh passionfruit in half and scoop the vibrant pulp and seeds into a mixing bowl. Add a touch of sugar and a sprinkle of lemon juice, gently mixing together.

In a medium saucepan, heat the whole milk and half of the heavy cream over medium heat until it’s steaming, about 5 minutes. In a separate bowl, whisk the egg yolks with sugar until pale. Slowly temper the egg mixture with the hot milk, stirring constantly until it thickens enough to coat the back of a spoon, reaching about 170°F.

Carefully strain the warm custard into a clean bowl to remove any lumps, creating a silky-smooth texture. Stir in the remaining heavy cream along with the vanilla extract, a pinch of salt, and the prepared passionfruit pulp.

Transfer the custard mixture to the refrigerator and let it chill for at least 4 hours, or preferably overnight.

Once chilled, pour the custard mixture into your ice cream maker, ensuring it’s well-prepared and frozen. Churn according to the manufacturer’s instructions, usually for about 25-30 minutes.

Scoop the churned passionfruit ice cream into an airtight container, smoothing the top with a spatula. Place it in the freezer for at least 2 hours to firm up further.