Traditional French-style ice cream is made by creating a custard base with eggs, a.k.a. Crème anglaise, then flavoring it and churning it. u003cbr/u003eu003cbr/u003eAmerican style ice cream has no eggs, relying on a larger portion of cream to add richness. It’s considered much easier to make than frozen custard/ice cream.u003cbr/u003eu003cbr/u003eGelato, on the other hand, is the lowest in fat, using more milk than cream. It also incorporates less air by churning it more slowly, which results in a dense, stretchy consistency. If you’d like to try your hand at making this a passionfruit gelato, try swapping in 2 cups of evaporated milk and 1 cup of heavy cream for the liquid portion, then proceed with the recipe as written. If your ice cream maker has a gelato paddle and/or function, be sure to use that.