This recipe is made using a cooked custard base (similar to that used for French vanilla ice cream) so there's no danger of Salmonella.
http://www.epicurious.com/drinking/drink_views/views/201146
Read the reviews for comments about cutting back on the amount of booze.
(I don't make mine from scratch. I use a really good store-bought brand that is very thick and rich.)
Thank YOU LibFreeOrDie&independentmind ,
I will definately try these out as they sounds yummy already hehe.