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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.
1 Pat away any greasy texture on top of the eggs.  You can store the eggs in their flat form in either a Mason jar or vacuum sealed bag or powder the eggs in a blender to conserve storage space. Putting the flat dehydrated eggs into a small bowl and âcrunchingâ with a wooden spoon will also result in a powdered texture.