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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.
1 Cream together the egg yolks and sugar in a large bowl. 2  Stir in the cream cheese, sour cream, and vanilla extract until smooth. 3  Beat egg whites until foamy in a large glass or metal mixing bowl.4  Add the cream of tartar, continuing to beat until stiff peaks form. Cream together the egg yolks and sugar in a large bowl. 2  Stir in the cream cheese, sour cream, and vanilla extract until smooth. 3  Beat egg whites until foamy in a large glass or metal mixing bowl.