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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.
All of the milk, cream, and eggs used in our products are pasteurized during the production process. Pasteurized eggs are also used in all of our add-ins, such as raw cookie dough or brownie batter. Thereâs also no need for concern about alcohol or caffeine content in any of our flavors. Any trace amounts are perfectly safe for you and your unborn ice cream aficionado.