Prepare Passionfruit: Start by cutting the fresh passionfruits in half, carefully scooping out the vibrant pulp and seeds into a mixing bowl. Combine the pulp with 2 tablespoons of sugar and 1 tablespoon of lemon juice. Stir gently until the sugar dissolves and set it aside.

Make Custard Base: In a medium saucepan, heat 1 cup of whole milk and 0.75 cups of heavy cream over medium heat until steaming, but not boiling. Whisk 4 large egg yolks with 3/4 cup of sugar in a separate bowl. Pour the milk mixture into the egg yolk mixture while whisking continuously. Return to saucepan, cook over low heat until it thickens, about 5-7 minutes.

Combine Ingredients: Strain the custard through a fine-mesh sieve into a clean bowl. Stir in 0.75 cups of heavy cream, 1 teaspoon of vanilla extract, and a pinch of salt. Fold in the prepared passionfruit pulp gently.

Chill Mixture: Cover the bowl with plastic wrap and refrigerate the custard mixture for at least 4 hours or preferably overnight.

Churn Ice Cream: Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions until creamy and thick, about 20-25 minutes.

Freeze for Serving: Scoop the churned ice cream into a suitable freezer-safe container, smoothing out the top. Cover with parchment paper or plastic wrap and freeze for at least 2 hours or until firm.