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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.
Directions. 1  BEAT eggs, milk, salt and pepper in microwave-safe bowl until blended. 2  MICROWAVE on HIGH 45 seconds: stir. MICROWAVE until eggs are almost set, 30 to 45 seconds longer. SERVE immediately. Insider Info. Top with a sprinkle of shredded cheese or fresh herbs. For rich creamy scrambled eggs, add small cubes of cream cheese or a dollop of cottage cheese before cooking. For added flavor, stir a bit of creamy salad dressing, pesto, salsa or your favorite herb into the egg mixture. Donât overcook. Scrambled eggs will continue to cook and firm up after removed from microwave. Microwave ovens vary.