I was really disappointed with this recipe. It smelled and tasted great before freezing. Once it was actually ice cream, the texture was incredibly, inedibly grainy. I was looking around online and apparently chocolate can get grainy from too fast changes in temperature. Other recipes have you melt the chocolate separately. Perhaps melting it directly in the hot cream and egg is the problem. Or I guess it could be my ice cream maker made it too cold too quickly. Anyway, it turned out poorly.
besides that, if you use farm fresh eggs from a reputable source, you don't have much to worry about.
It should be fine. The eggs are tempered with the hot cream, and the hot cream is boiling (212degrees farenheit), anything over 141 degrees farenheit will kill off most bacteria including salmonella
This recipe does not cook the eggs, therefore it is not pasteurized and could get you sick. I recommend using pasteurized yolks if you plan on making this recipe.