3/4 c sugar
1/8 tsp guar gum
2 c heavy cream
1 c milk
Mix the guar gum and sugar and whisk gradually into the cream and milk. Transfer to ice cream maker and freeze according to maker instructions. Makes generous quart.
The great thing about this recipe is that it requires no cooking and you don't have to worry about raw eggs. Also I really like the smooth texture. Do not use more than 1/8 tsp guar gum - it's very potent, and the ice cream becomes gummy if you use too much.
Update: I've also been testing eggless versions of the older recipes and posting results in the comments. So far I've done Honey Pecan and Mexican Chocolate.