Put the milk, cream and sugar in a saucepan over medium heat. Cook for a few minutes, stirring constantly until the sugar has dissolved completely and the mixture is just about to boil. Remove from heat and set aside.
Whisk the egg yolks in a large bowl. Whisk in 1/4 cup of the hot milk mixture until smooth. Whisk in the remaining mixture then return to a clean saucepan and stir constantly over low to medium heat for approximately 8 minutes. The mixture will thicken and coat the back of the spoon. Remove from heat at this point, cool slightly, cover and refrigerate until cold.
Reserve 1/4 cup of the passionfruit pulp. Put the remainder in a small saucepan. Warm over medium heat for 1-2 minutes. Strain and set aside to cool. Fold the passionfruit juice and reserved passionfruit pulp through the custard mixture.
Transfer to an ice cream machine and freeze according to manufacturer's instructions. Alternatively, transfer to a shallow metal tray and freeze, whisking every couple of hours until creamy and frozen. Freeze overnight or a minimum of 6-8 hours. Soften in the fridge for 30 minutes before serving.
Serve drizzled with extra passionfruit pulp.
Notes
I use a Krups Ice Cream Maker which was gifted to me by my Mum and Dad. It is simple to use and works like a charm every single time.