I know that it is a long standing tried and true way to make homemade ice cream.... and WOW is it good!

I have always made ice cream using cream, milk and sweetened condensed milk.... but I decided to try a new recipe that uses raw eggs. The difference is remarkable! It froze in no time at all (compared to the other recipe), and was so creamy and delicious. By far our favorite recipe.

So... how dangerous is it to make it with the raw eggs? Can you use egg beaters or similar product and achieve the same results?

Or... should I just not worry about it... people have done it for years.....

What's your opinion?