Creating this Passionfruit Ice Cream is a breeze if you follow these simple steps:

1. Prep Passionfruit: Cut the passionfruits in half and scoop out the pulp into a bowl, making sure to remove any seeds. Set aside for later.
2. Heat the Cream and Milk: In a saucepan, combine the heavy cream, whole milk, half of the sugar, and salt. Heat over medium heat until it begins to simmer, stirring occasionally.
3. Whisk Egg Yolks: In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture turns pale and thick.
4. Temper the Egg Yolks: Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking continuously to prevent curdling. Gradually add the rest of the cream mixture, whisking constantly.
5. Cook the Mixture: Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it's thick enough to coat the back of a spoon (about 5-7 minutes).
6. Strain the Mixture: Pour the mixture through a fine-mesh sieve into a large bowl to remove any curds.
7. Add Passionfruit and Vanilla: Stir in the passionfruit pulp and vanilla extract. Mix thoroughly.
8. Chill the Base: Let the mixture cool to room temperature, then cover it and refrigerate for at least 2 hours.
9. Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker. Churn according to the manufacturer's instructions, usually for about 20-25 minutes.
10. Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours until firm.

Following these steps will lead you to a deliciously creamy scoop of Passionfruit Ice Cream that you will savor!