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Place the Milk, Cream, Passion Fruit Pulp and Vanilla in a medium saucepan. Whisk to combine, then heat up on low on the stove until it starts to simmer. Remove from the heat.
In the meantime, place the Egg Yolks and Sugar in a large heat-proof bowl. Whisk until smooth.
Carefully pour the hot liquid over eggs mixture while you continuously stir it. When smooth, pour all the mixture back into the saucepan.
Cook in on low to medium low heat for 5 to 10 minutes, or until it starts to slightly thicken (see note 1). Optionally, pour it through a thin mesh sieve to remove the passion fruit seeds.
Freeze overnight in a Ninja Creami Pint container.
Use the ‘Ice Cream’ setting on the Ninja Creami