Prepare the lucuma base: Process lucuma pulp in a food processor until completely smooth. Strain through a fine-mesh sieve to remove any fibrous bits. Set aside.

Heat the dairy: In a heavy-bottomed saucepan, combine heavy cream and milk. Heat over medium heat until small bubbles form around the edges (do not boil).

Prepare egg mixture: In a separate bowl, whisk egg yolks and sugar vigorously for 3-4 minutes until mixture becomes pale and slightly thickened.

Temper the eggs: Slowly pour ¼ cup of hot cream mixture into egg yolks while whisking constantly. Continue adding hot cream gradually, whisking continuously, until half is incorporated.

Cook the custard: Pour tempered egg mixture back into saucepan. Cook over low heat, stirring constantly with wooden spoon, until mixture coats the back of spoon (170°F internal temperature), about 8-10 minutes.

Combine ingredients: Remove from heat and immediately stir in smooth lucuma pulp, vanilla extract, and sea salt. Strain entire mixture through fine-mesh sieve into clean bowl.

Chill the base: Cover with plastic wrap pressed directly onto surface. Refrigerate for at least 4 hours or overnight.

Churn the ice cream: Pour chilled mixture into ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes until soft-serve consistency.

Final freeze: Transfer to airtight container and freeze for at least 2 hours for scoopable consistency.