I could have this dessert daily and never get tired of it.

In a medium saucepan, combine the passion fruit pulp and half of the sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves. Set aside to cool.

In a separate saucepan, combine the heavy cream, whole milk, and remaining sugar. Heat over medium heat until the mixture is hot but not boiling.

In a bowl, whisk the egg yolks until they are pale and slightly thickened. Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.

Gradually add the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

Remove from heat and stir in the vanilla extract and cooled passion fruit mixture.

Strain the mixture through a fine-mesh sieve into a bowl to remove any solids. Cover and refrigerate until completely chilled, at least 4 hours or overnight.

Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.

Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.