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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.
6 large eggs. Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Using a wire basket or sieve, gently drop eggs into water, and cook exactly 9 minutes. Transfer eggs to the ice bath until they are cool, about 5 minutes. Remove from ice bath; peel, and serve.