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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.
Blend ingredients with an egg beater or in a blender. Makes 1 to 2 servings. Variations: substitute other flavorings and flavors of ice cream. Content of 1/2 cup is 8 grams protein and 210 calories with whole milk of 185 calories with skim milk. teaspoon salt. 2 eggs, soft cooked. 1 teaspoon butter. Put all ingredients except the eggs in the container and blend for 2 minutes. Add the eggs, blend for one or two seconds longer, then strain, Melt the butter in the top of a double boiler, add the strained mixture and heat for five minutes, stirring slightly.