I had a question from "olderandwiser" on my my new recipe ice cream post: Do you use pasteurized eggs in your ice cream?
I do not use pasteurized eggs. The reason behind this is that the eggs are cooked thoroughly when they are added to the hot milk and heated further. Some people take the temperature of the custard base, but I do not. Allowing the mixture to thicken completely is my assurance that the eggs are cooked enough. If you were to just mix everything together without heating it, you might want to consider pasteurized eggs.
I hope this helps. Let me know if you try making your own ice cream!