I eat raw eggs all the time.  Dirty kitchens and slovenly habits are the main culprits in food poisoning.

Nevertheless, my favorite ice cream is the custard type: 2 yolks and ¼ c sugar for every cup of milk (or ½ c milk + ½ c cream).  Heat carefully to 185°F, constantly running the spatula along the bottom of the pan.  I use a silicon spatula, but the traditional method is to use a wooden one. Don’t go over 185ºF, or you’ll have sweet and creamy scrambled eggs.

Off heat, keep stirring till the temperature drops to 180°F.  Stir in vanilla or another flavoring, or add crushed fruit (making sure it was properly sweetened first).  Stir as it cools, then chill, then freeze.

To prevent a skin from forming, press some plastic wrap right onto the surface, or spoon some cream all over the top.

You can reduce the yolks to just 1 per cup of milk, or maybe 1½ per cup (i.e. 3 yolks for 2 cups milk).  I don’t think it’s rich enough with fewer yolks.  Some people use a bit of whole egg, but whites thicken at around 160°F and turn grainy by the time the mix reaches 185°F.  In my experience, grainy custards are invariably result from the inclusion of the whites.

Raw yolks and cooked yolks produce wildly different results, no doubt.  I prefer raw yolks in eggnog (although those are partially “cooked” by the alcohol), but I love the texture and richness of cooked yolks in a custard.  The final mix doesn’t really taste like eggs, for those who have never tried it.  Strange as it sounds, the whites, not the yolks, give that egg-y flavor to food.  For that reason boiled custard has a strong taste and smell of eggs—it’s made with whole eggs, and it’s always grainy.  It’s much better if you divide the milk and cook the white and yolks separately, whites to 160°F and yolks to 185°F.

BTW, the videos are not showing up in the links.