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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.
Homemade ice cream made with a vanilla custard base will provide you with a rich and creamy ice cream. 4 egg yolks. 1/2 cup granulated sugar. 1 cup milk*. 1 cup heavy cream or whipping cream*. 2 teaspoons pure vanilla extract or 1 vanilla bean, split and scraped. Crushed Ice.