Prepare your passion fruit by halving and scooping out the pulp. Strain through a fine-mesh sieve, pressing firmly to extract maximum juice. Reserve some seeds if desired. Set the strained pulp aside.

Combine the whole milk and 1 cup of heavy cream in a medium saucepan. Add half the sugar and the salt. Heat over medium heat until it barely simmers. Stir occasionally to dissolve the sugar completely.

Meanwhile, whisk egg yolks with remaining sugar in a separate bowl. Whisk vigorously until the mixture turns pale yellow and slightly thick. This takes about 2-3 minutes of constant whisking.

Slowly pour about one cup of the hot milk mixture into the egg yolks. Whisk constantly while pouring. This process, called tempering, prevents the eggs from scrambling. Then, pour the egg mixture back into the saucepan with remaining milk.

Cook over medium-low heat, stirring constantly with a wooden spoon. The custard will gradually thicken. Continue cooking until it coats the back of your spoon and reaches 170°F. Never let this mixture boil.

Remove from heat immediately. Strain the custard through a fine-mesh sieve into a clean bowl. This removes any potential lumps from your Passion Fruit Ice Cream base. Stir in the vanilla extract.

Add the remaining cup of cold heavy cream to the custard. Then, fold in the strained passion fruit pulp. Mix everything thoroughly until well combined and beautifully golden.

Cover the bowl with plastic wrap, pressing it directly onto the surface. This prevents a skin from forming. Refrigerate for at least 4 hours or overnight.

Pour the chilled mixture into your ice cream maker. Churn according to the manufacturer's instructions. Most machines take 20-25 minutes. The ice cream should look thick and creamy.

Transfer the churned ice cream to a freezer-safe container. Press parchment paper directly on the surface. Freeze for at least 4 hours until firm.