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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 Homemade ice cream and eggnog are safe if you do one of the following: 2  Use a cooked egg-milk mixture. Heat it gently and use a food thermometer to ensure that it reaches 160 Â°F.  Use pasteurized eggs or egg products.