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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.
Add salt to the boiling water. Boil the amount of time you usually do, then drain the water, and run some cold water over the eggs. Shut off the water, and add some ice cubes. Let the eggs sit until the ice has melted and the eggs have gone to room temp. Stick in the fridge at least over night.dd salt to the boiling water. Boil the amount of time you usually do, then drain the water, and run some cold water over the eggs. Shut off the water, and add some ice cubes. Let the eggs sit until the ice has melted and the eggs have gone to room temp. Stick in the fridge at least over night.