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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.
This is a great basic recipe for vanilla ice cream. The directions are fine. The people who had a problem with their eggs did not add the milk mixture gradually enough. The process that is described is called tempering, and is absolutely necessary to make sure that the eggs do not curdle.