Why put flour in ice cream?

I have to ask, why on earth would someone consider putting flour in ice cream? It seems like a strange and potentially unpalatable combination. Flour, by its very nature, is meant for baking and thickening sauces, not for being mixed into a frozen dessert. It's not the sort of ingredient that I would expect to find in a traditional ice cream recipe. So, could you please explain the rationale behind this curious ingredient choice? What purpose does it serve, and how does it enhance the overall flavor or texture of the ice cream? I'm genuinely curious to know!