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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.
1 Use a nonstick skillet and do not cook the eggs with any added oil or butter. 2  Fats will lower the shelf-life and make the powdered eggs go rancid quicker. 3  Similarly, you should not add any milk, cheese, or other ingredients to the eggs before dehydrating them. 4  Break the eggs up with your spatula as you cook them.