3/4 cup fresh passion fruit pulp (from 9 fresh passion fruits )
1 cup cream
1/2 cup milk
1/2 cup sugar
3 large egg yolks
Cut the fruits open and scoop pulp and seeds into large strainer placed over a porcelain or glass bowl. Mash the pulp using a wooden spoon against the strainer until most the the juice is released. Reserve seeds. You should have 1/2 cup passion fruit juice.
Heat cream, milk, sugar in small saucepan until warm. Whisk egg yolks separately. Very slowly drizzle the warmed milk mixture into the egg yolks, stirring constantly to incorporate.
Pour the milk egg mixture back into the saucepan, turn heat to medium. Stir constantly, scraping sides and bottom until the mixture thickens enough to coat the back of your spoon.
Turn heat off, strain custard into a large bowl. Add the passion fruit juice and stir.
When completely cool, put in your refrigerator to chill and make ice cream with your ice cream machine. Remember to add the passion fruit seeds at the very end of the mixing.
To serve, take out of the freezer 5 minutes beforehand to soften a bit before scooping. Enjoy, enjoy!