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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. Cook. Ready In. 1  In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges. 2  While cream is heating, whisk together egg yolks and sugar until smooth. 3  Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly.reme Anglaise II. This simple custard sauce is made with half-and-half, egg yolks, butter and sugar and flavored with a vanilla bean.