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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.
Yes, making eggs on the stove is pretty simple, but the microwave is a whole lot faster and 100% lazy person approved. And you can pretty much prepare an egg any way in the microwave: scrambled, poached, sunny side up, even hard-boiled.