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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.
You can freeze raw eggs: crack the eggs into a bowl and beat. Add a pinch of salt or sugar to the egg mix and stir. Pour into ice cube trays or into freezer containers. Label containers with how many eggs (I recommend freezing in the amount that you would usually useâ¦1, 2, or 3 eggs work well) and freeze.