Place the cream, milk and 1/2 cup sugar into a large saucepan, whisk and then heat over medium heat until the sugar is disolved

Whisk the remaining 1/4 cup sugar, egg yolks and passionfruit together in a large mixing bowl until light and well combined

Slowly add half of the milk mixture to the yolk mixture, whisking the entire time

Slowly add the warmed yolk mixture into the remaining milk in the large saucepan

Over very low heat, whisk until thickened and the mixture coats the back of a spoon; about 5 minutes. DO NOT STOP WHISKING or you will have scrambled eggs

Place the custard mixture into a glass bowl, cover with plastic and place in the refrigerator to cool, preferably overnight

When cooled, add to ice cream maker and churn as per your ice cream makers instructions