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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.
The process is very easy. First bring your eggs to room temperature (at least 30 minutes). At the same time, bring water in a teapot to a boil. While the water is heating up, prepare an ice bath. (An ice bath is simply a bowl full of ice water.) Set aside. Place room temperature eggs in a separate bowl or mug.