Several American sites have ice cream recipes with raw egg but as I use free range eggs I like to cook them first. Just Google ice cream recipes. Most recipes stipulate egg yolks but I use the whole egg and use my Bamix mixer to turn it into a light pale yellow mix.
http://www.makeicecream.com/recformakice1.html
Davey;I have loaned my ice cream book to my son but I am sure that the egg, sugar, milk should be heated up to 85C. I use my Fluke gun thermometer rather that a food one. I get instant reading and can keep the mixture between 82 - 85 degrees for the three minutes it takes to make the egg custard. It is safer to use a ban marie but I like to live life on the edge. Take it past 85C and you get sweet scrambled egg, this can be recovered by whizzing it up in a food processor.
I found a great supply of vanilla beans on the net and have enough to last a couple of years. I split and scrape a vanilla pod into the milk and leave it to cool while the flavour is absorbed. I now have a jar filled with sugar and used vanilla pods to make vanilla sugar.
I also use a 50/50 mix of sugar and dextrose to get a softer ice cream, adding my dried fruit in alcohol makes it even better
Cherries in Kirsch is fantastic