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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 Pour melted butter into a glass 9x13 inch baking dish. 2  In a large bowl, whisk together eggs and salt until well blended. 3  Gradually whisk in milk. 4  Pour egg mixture into the baking dish. 5  Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set.