Have you ever had frozen custard? Oy. It's richer than regular ice cream. The yolks aren't raw; essentially, you stir the warm milk/cream mixture into the egg yolks slowly so that the yolks temper but don't cook. Then you heat the whole thing, stirring, for about 10 minutes until the custard coats the back of the spoon. Then you mix that in with more cold cream, chill, and then put it all in the ice cream maker! It's a longer process, but it is awesome.

I also sometimes just make simple ice cream, which is also great.