Method

1. Combine the cream, coconut cream and milk in a large saucepan. Place over medium heat. Bring to a simmer. Remove from heat.
2. Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl until very pale and creamy.
3. Whisking constantly, gradually add cream mixture to the egg mixture in a slow, steady stream. Pour into a clean saucepan. Place over medium-low heat.
4. Cook, stirring with a wooden spoon, for 10 mins or until the custard thickens and coats the back of a spoon. (Alternatively, stir until custard reaches 80°C on a sugar thermometer.) Stir in the passionfruit pulp. Set aside to cool.
5. Strain custard mixture through a fine sieve into a shallow metal container. Discard solids. Cover with foil. Place in the freezer for 6 hours or until firm.
6. Meanwhile, to make the passionfruit curd, combine the passionfruit pulp, butter, egg, sugar and lemon juice in a small saucepan over medium heat. Cook, stirring constantly, for 5 mins or until mixture boils and thickens. Set aside to cool completely.
7. Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return to the container. Add the passionfruit curd and gently swirl to marble. Cover with foil and place in the freezer for 3 hours or until firm.