Step 1: Prepare Your Ice Cream Maker. Start by placing the bowl of your ice cream maker in the freezer for 12 to 24 hours.

Step 2: Create the Creamy Mixture. In a medium saucepan, combine full cream, whole milk, passion fruit pulp, and vanilla paste. Heat over low until it simmers.

Step 3: Whisk the Egg Yolks and Sugar. In a separate heatproof bowl, whisk together egg yolks and caster sugar until smooth.

Step 4: Combine the Mixtures. Pour the hot cream mixture into the yolk and sugar blend, whisking continuously. Return to saucepan.

Step 5: Cook Until Thickened. Cook the combined mixture over low heat for 5 to 10 minutes until thickened.

Step 6: Chill the Custard. Transfer to a bowl and cool to room temperature. Chill in the fridge for at least 3 hours.

Step 7: Churn the Ice Cream. Pour custard into your ice cream maker and churn as per instructions for 15 to 20 minutes.

Step 8: Freeze to Firm Up. Transfer churned ice cream to a container and freeze for at least 3 hours.