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The answer, at least a partial one: eggs. Eggs, specifically egg yolks, play several roles in homemade ice cream. You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. After water, egg yolks are mostly fat and protein.
Bake the eggs for 30 minutes. Remove them from the oven and immediately submerse them in ice water for about 10 minutes. You may notice some brown dots on the eggs when you remove them from the oven, but don't worry, they will come off in the water bath.