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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.
Homemade ice cream can be made with eggs without the risk of Salmonella infection by preparing it safely. Here are some safe alternatives to using raw eggs in your homemade ice cream: Use pasteurized shell eggs or pasteurized egg substitutes instead of raw eggs, if the recipe calls for that.