In a medium heatproof bowl, whisk the yolks just to break them up and whisk in ¼ cup sugar. Set aside.

Combine cream, milk, passion fruit, and remaining sugar in a large saucepan. Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges. Reduce the heat to low.

Carefully measure out ½ cup of hot cream mixture. Whisk in the hot cream mixture while whisking the eggs constantly. Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.

Pour the cream-egg mixture back to the saucepan and cook over medium heat, stirring constantly until it is thickened and coats the back of a spatula, about 15 minutes.

Strain the base through a fine-mesh strainer into a clean container.

Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes. Refrigerate the ice cream base for at least 2 hours or overnight.

Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions.

Spin until thick and creamy about 25-30 minutes.

Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Serve with fresh passion fruit pulp if desired.