Put the ice cream maker bowl in the freezer a day before, at least 18 hours before making the ice cream or according to the manufacturing instructions.
Whisk the Egg (4), Granulated Sugar (75 gram), and Corn Flour (1 teaspoon) until thick and creamy by hand or electric mixer. Set aside.
Combine Whole Milk (300 gram), Whipping Cream (300 gram) and Salt (1 pinch) in a sauce pan and bring it to about to boil. Gradually whisk the milk mixture into eggs mixture, then pour the mixture back into the saucepan. Cook on a low heat until the custard thickens and is able to coat the back of the spoon. Turn off the heat and let it cool.
Strain the custard through a sift to get a fine, smooth ice cream. Cling film the bowl and let it chill in the fridge for 2-3 hours.
Remove the frozen bowl from the freezer and turn on the ice cream maker. Pour the chilled custard into the ice cream maker and churn for 10 minutes. Cut the Passion Fruit (4) in half and scoop the seeds and pulp into the ice cream mixture.
Churn for another 10-15 minutes, or until your desired consistency.
Transfer the ice cream into a container and freeze for 2-3 hours, or until firm enough to scoop.
Top with seeds and pulp of Passion Fruit (1). Serve and enjoy!