I make my ice cream the old-fashioned way: with organic raw eggs. You are under no obligation to do the same. If you're worried about salmonella, your options are many: Use pasteurized eggs instead. Or leave out the eggs entirely for a very serviceable Philadelphia-style ice cream. Or pull out your favorite cooked custard-style ice cream cookbook (like David Lebovitz's The Perfect Scoop) and modify this recipe using egg yolks and a thermometer. Or pull out your favorite cornstarch-based, egg-free ice cream cookbook (like Jeni's Splendid Ice Cream at Home) and modify her base. It's your kitchen after all.
2 large eggs
3/4 cup granulated sugar
2 cups heavy cream
1 cup milk
2 heaping tablespoons malted milk powder, like Horlick's or Carnation
3/4 cup Grape-Nuts cereal
In a large bowl, whisk the eggs for 1 to 2 minutes. Whisk in the sugar a little at a time, then whisk for 1 minute more. Add the cream, milk, and malted milk powder, and whisk for another minute until the sugar is dissolved. Freeze in an ice cream maker according to the manufacturer’s instructions (usually spin for 25 minutes).
During the last 2 minutes of churning, pour in the grape nuts. Transfer the churned mixture into a freezer-safe container. Freeze until firm, at least 8 hours.
