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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.
At 15 minutes of your cooking process, get a large bowl of cold water and add a tray of ice. After the eggs are done and drained put them all in the bowl of icy water for about 10 minutes. After that, they should peel in a piece or 2.