Place a fine mesh sieve over a large bowl.

Separate the egg yolks from the whites and place the yolks in a small mixing bowl. Whisk in a few tablespoons of the milk. You don’t have to add an exact amount, just enough to prevent the yolks from drying out.

In a medium pot, combine the rest of the milk and whipping cream. Add the sugar and salt, then heat the mixture over medium heat, stirring occasionally. Continue to stir until the milk and cream are steaming and the sugar is dissolved, then remove the pot from the heat.

Once the cream is hot, use a ladle to scoop some of it into the egg yolks. Whisk the entire time to slowly heat the yolks up. Continue stirring more hot cream into the eggs until they are warmed through. This process is called tempering, and helps prevent scrambled eggs in your ice cream.

Pour all of the egg yolk mixture into the pot with the milk and cream. Add the passion fruit pulp, then return the pot to the heat.

Cook the custard over medium-low heat, stirring constantly. As it cooks, it will thicken. Continue stirring until there are slow, thick bubbles on top. Once you see these, cook and stir for 1 more minute, then remove the custard from the heat.

Pour the custard through the waiting mesh sieve. This will remove any bits of egg that may have formed while cooking.

Whisk in the vanilla extract and place a sheet of plastic wrap directly on the custard. Refrigerate it until it’s chilled completely through, for about 4-6 hours. It will get thicker as it cools.