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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.
Soft Serve By Any Other Name. For my first try, I wondered if I could I make frozen custard just by churning a normal ice cream recipe and eating it fresh. After all, my go-to vanilla ice cream is pretty eggy, and it's plenty rich, almost 18% butterfat compared to the super-premium 16% mix you'll find at Kopp's.or my first try, I wondered if I could I make frozen custard just by churning a normal ice cream recipe and eating it fresh. After all, my go-to vanilla ice cream is pretty eggy, and it's plenty rich, almost 18% butterfat compared to the super-premium 16% mix you'll find at Kopp's.