Cut the passion fruit, scoop out the pulp and strain, pressing down with a spatula to squeeze out as much juice as possible. You want one and a half cups of strained passion fruit pulp.
Add the passion fruit juice to a pot on the stove. Heat on medium until bubbling, the reduce to low and simmer until the total liquid has reduced by half to ¾ cup, stirring frequently.
Remove from heat and cool.
Measure your milk. Add a couple of tablespoons of measured milk to a small bowl. Add the tapioca starch and mix to form a slurry.
Add the sugar, cream, milk and glucose syrup to a pot on the stove. Heat on medium, stirring until the sugar and syrup has dissolved. Reduce to low, add the tapioca starch slurry and mix well. Remove from heat and cool.
Add the passion fruit reduction to the ice cream base and mix well. Chill in the fridge for at least four hours.
Put your storage container in the freezer to chill.
If using a self churning ice cream churner turn it on about ten minutes before churning, other wise remove your bowl from the freezer right before churning.
Churn the ice cream. It will be the consistency of soft serve when done. Transfer to chilled container and freeze for about four hours or until firm.
To serve remove from freezer, scoop and enjoy! Fabulous on its own or with some passion fruit coulis drizzled over the top. Delicious!
NB: the number of passion fruit you need will greatly depend on how large and juicy you passion fruit are. To give a guide you will need one and a half cups of strained pulp for this recipe.