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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.
Freezing eggs helps save those stray egg whites or egg yolks left over from meringues, custards, or even making cupcakes. You can freeze egg whites, egg yolks, or even whole eggs (after theyâve been cracked). When I first learned how to freeze eggs from Sara at Go Gigham during BlogHer Food, I was skeptical. Place eggs into the wells of a cupcake tin (each well can hold one whole egg, two egg whites, or two egg yolks). 2  If you are using whole eggs or egg yolks, use a toothpick to break the yolk up a little bit. 3  According to Incredible Egg, if you are using only egg yolks, the yolks will thicken or gel when frozen.