This ice cream recipe does have eggs, but whether they are raw or not depends on you. My favorite homemade ice cream recipe is custard-based, made with lots of vanilla and eggs. In the past, I would make our ice cream with a pasteurized-in-the-shell egg (which made it perfectly safe to consume raw eggs), but since these eggs no longer seem to be available, I do now cook my custard-based ice cream recipes before adding them to my ice cream maker.  So for this recipe, you have 2 choices for the eggs: Use the eggs raw. (My mom always did it this way, but I can’t bring myself to serve raw eggs to my family.) 2nd choice is to cook the ice cream base and let it cool completely before adding it to the machine. (After cooking the ice cream base, I transfer it to another bowl and place that bowl in an ice bath, stirring continuously for a few minutes to help it chill. Then put it in the fridge for about 30 minutes to an hour, chilling it enough for the ice cream maker.) I've updated the directions in the recipe card to include instructions for cooking your ice cream base, so here they are in case you choose to go this route: