French-style ice cream is based on an egg custard, usually with a high ratio of cream to milk and eggs. In France, it is referred to as a glace and, by definition, has a specific minimum percentage of its components required by the government. Extremely rich, it is based on the same technique as that for crème anglaise and, in fact, a classic milk-based crème anglaise was, for many years, used as the base for French ice creams.
Fruit-flavored French ice creams have their own specific name — les glaces aux fruits. French eggless ice creams, based on a mixture of milk, cream, sugar, and flavoring, are referred to as les crèmes glacées. These are either stir-frozen or churned.