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1
Put the passion fruit pulp and 1/2 cup of the half-and-half in a bowl and stir to combine.
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2
Combine the remaining 1 cup half-and-half and the sugar and salt in a small saucepan.
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3
If using a vanilla bean, scrape the seeds into the mixture, then add the pod.
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4
Cook over medium heat, stirring, until the sugar has dissolved and the mixture just comes to a boil.
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5
Meanwhile, whisk the egg yolks in a bowl large enough to accommodate the half-and-half mixture.
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6
When the half-and-half mixture begins to boil, slowly pour the warm liquid into the yolks while whisking continuously to avoid making scrambled eggs!
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7
Pour the mixture back into the pot and cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon.
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8
If using vanilla extract, stir it in at this point.
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9
Strain through a fine-mesh sieve.
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10
Add the passion fruit mixture and whisk lightly until thoroughly combined.
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11
Let cool over an ice bath, stirring occasionally, then refrigerate until completely chilled.
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12
Stir in the passion fruit seeds.
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13
If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours.
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14
If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours.
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15
If using an instant ice pop maker, follow the manufacturers instructions.
