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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.
And if you thought ice-cream could keep indefinitely, think again. The graphic advises that it should only stay in the freezer for two months, which is the same length of time as yoghurt. Raw eggs-which have had their shells removed-can be frozen for a month.Homemade juice can be frozen for up to six months but should always be decanted into non-glass containers. If you've cooked a large batch of soup or stews, freezing them is the best way to lock in flavour.aw eggs-which have had their shells removed-can be frozen for a month. Homemade juice can be frozen for up to six months but should always be decanted into non-glass containers. If you've cooked a large batch of soup or stews, freezing them is the best way to lock in flavour.