The Ben & Jerrys Homemade Ice Cream & Dessert Book has many recipes that use raw eggs. Usually, 2 whole eggs are beaten until fluffy, and then sugar and cream are added to make the base.
The book was published in 1987. To my recollection, the fear about salmonella and eggs either didnt exist at that time or hadnt become widespread.
At this moment, which is the best alternative?
1. Follow the recipes as written. Raw eggs are safe.
2. Cook the eggs & sugar as you would custard.
3. Avoid eggs altogether and use just a cream/milk/yogurt base.
4. There are sources for safe eggs. (organic? pasteurized? -- please mention); you can use those raw, but avoid supermarket eggs.