It's local to me. Great ice cream but she doesn't use eggs and to my taste a good ice cream with eggs just has a richness Jeni's lacks. Her Uganda vanilla ice cream loses hands down to just a classic vanilla ice cream, made lovingly, with egg yolks, even though her beans cost 10x as much.

Good point, but I thought traditionally 'Ice Cream' was w/o eggs, with eggs was 'Frozen Custard'. I prefer vanilla w/o eggs, but chocolatey flavors I prefer custard.

I'm not sure there's any consistent nomenclature. With eggs vs. without is sometimes called French Vanilla vs. just Vanilla. But you'll find plenty of Vanilla recipes with yolks just called Vanilla. And for other flavors, you'll find tons of recipes with yolks still called ice cream. You're technically correct but I'm not sure how widely used "frozen custard" is.

there is even a third option! besides ice cream with no eggs and ice cream with cooked eggs, there is ice cream with uncooked eggs. i often hear the latter two options as "custard" vs "straight method".

Not sure I've ever noticed them but will keep my eyes open. Thanks.