As a small farmer, I have nothing good to say about the USDA or FDA. I would rant further, but I’ve kinda given up at this point. I’m selling my farm next year.
At least in the context of the article, the requirements for labeling ice cream as such forces some brands to change to "frozen dessert" when they skimp too much on ingredients. It's a small win, but a win nonetheless.
I lived on a farm during summers as a child, but I will not touch raw milk ever again after getting hospitalized with a bacterial infection from it. And the milk was from our cow, btw.
Egg yolks are safer, especially if you take care to extract them properly. Still not safe enough for mass production.
And we would never even think about selling it, despite knowing that our milk and eggs are demonstrably safe. My recipe makes one quart, so not sure why you inferred and implied that I am selling it.
https://www.vitamix.com/us/en_us/what-you-can-make/hot-soups
https://www.seriouseats.com/best-immersion-blenders
Wand blender don't make things hot enough to cook, so OP is indeed using raw eggs in their ice cream. Which is probably fine, it just means their ice cream isn't using a cooked custard base.
What will you do for ice cream then?
They have saved thousands or millions of US lives. But hey, they've inconvenienced your profit lines, so boo on them.