Dear Nancy,
I too have some fabulous family ice cream recipes using the raw egg method. To get around the salmonella problem I coddle the eggs before adding them to the milk mixture. Carefully lower the eggs into boiling water with a tablespoon. Cover the pan and remove the the heat. Allow 6 to 8 minutes to steep. This is sufficent to kill any bacteria. Another method is to gently boil for 2 minutes. You might try and see which one you like best. I have found the coddled eggs work very well in ice cream or Caesar Salad, or anything else requiring raw eggs. P.S. I haven't lost anyone yet!!Dena in Oregon