FRENCH ICE CREAM is simply frozen crème anglaise. This produces a rich ice cream, which many chefs make richer by using cream in place of the milk.
When making ice cream, I use one part heavy cream to three parts milk, and reduce both the number of egg yolks and the amount of sugar normally found in a crème anglaise.
Here is my basic ice-cream recipe, followed by the various flavors I make. Because the canisters of ice-cream makers can make anything from 1 cup to 2 quarts, the flavoring instructions are given per cup of ice-cream base. This way you can make as little or as much as you like of each flavor.