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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.
Carefully drain the eggs, and transfer them to the ice bath. Let them cool in the ice water for 5 minutes, then dry them with a paper towel or cloth towel, and serve. (Store hard-boiled eggs in an egg carton in the refrigerator for up to several days.) Previously in Youâre Doing It Wrong: Almond Milk.