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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.
Two ways to freeze eggs: 1  crack the egg and separate yolks and whites into separate plastic containers or food bags before freezing. This is handy for baking. 2  crack the egg into a plastic tub and beat it before freezing - great for omelettes and scrambled eggs.