I live in India.
Most ice creams & kulfis (Indian style firm ice cream) are made without eggs here because eggs are considered non vegetarian.
Kulfi is usually made by reducing milk & cream by boiling down to about 1/4 of the original volume. Sugar, saffron, almonds & or pistachios are added & the mixture is frozen in cylindrical 'popsicle' type molds with a stick for a handle. Kulfi is a bit grainy in texture, and although creamy not as smooth as US ice creams.
The ice cream I make for my restaurant here uses whipping cream plus sweetened condensed milk as a base.
The usual ratio is 1 can sweetened condensed milk (14 oz.) + 300ml whipping cream + whatever flavor I want.
For example, in my mango ice cream first I mix the can of sweetened condensed milk with 2 cups fresh mango puree & set aside.
Then I beat 300 ml whipping cream to stiff peaks.
After that I fold the mango puree mixed with the can of sweetened condensed milk into the beaten whipped cream.
Then the mixture is frozen in a 9"x5" loaf pan covered in cling film over night.
This makes a very creamy, smooth ice cream that is quite 'scoop able' and does not melt quickly in the Indian monsoon heat.
I've never used a machine or churn to make this ice cream.
But this does remind me a lot of the Mexican ice creams I had as a child growing up in California!
Hope that helps!