I have extensive knowledge making ice cream. You need to make a creme anglaise first, then freeze in an ice cream maker. Take your cream-use heavy cream, it won't separate(the eggs might though if the temp gets close to a boil, above 185f). Place your cream in a pot and bring to a boil. Take off of the heat and add your cannabis. Cover and let set for 5 min. Meanwhile, whisk your egg yolks and sugar in a bowl and then take some of the still warm cream and "temper" into the yolks. Only do a ladle-full or two, you basically want to bring the temp. of the egg yolks up. Continue to stir and add to your warmed cream and you can either use a double boiler or use the same pot you heated the cream in and watch it very closely. Use a reliable thermometer to check your temp of the egg-cream mixture. Constantly stir the mixture to prevent lumps from forming or burning on the bottom. A rubber spatula is perfect for this. Once the temp. comes to 165f the mixture is safe and the eggs are cooked. I personally like mine to come to 176f. Then remove from heat and strain through a seive to remove any cannabis particles-you can also leave them in if you want the "texture" of weed. You can also use a ready-made cannabutter instead of ground cannabis. Once you have strained the mixture add your flavorings-vanilla extract is the most common, but you could use cocoa powder, mint, cherries, bananas, peanut butter, etc. Use your own taste and either blend them until smooth or leave the chunks. Once you are satisfied with your flavors, chill completely in the refrigerator. Now you have a base for your Canna ice-cream. If you have a home ice cream machine just follow the instructions. You can also use the two cans with rock salt method-it's a pain in the ass though. If you have access to liquid nitrogen and are familiar with it, you can make ice cream with just a bowl and a whisk in a matter of seconds. I wouldn't recommend the liquid nitrogen for beginners. Basically you want to freeze the mixture with-out forming large ice-crystals, which is why you constantly stir your ice cream as it freezes. Otherwhise you'll have a big block of frozen cream. I never gave any quantities because those are easy to find on the internet.
When cooking with cannabis remember that THC is fat-soluble. Use any high fat medium to ingest your medicine. Butter, olive-oil, bacon-fat, margerine, mascarpone cheese, cream cheese, heavy cream, milk, etc. Don't burn it and you should come out great everytime.
on warm setting, then strain. Then once that is made, use like normal cream in a recipe. And it's best to cut the proportion of heavy cream with whole milk otherwise it will be very rich-almost sickening to eat from all the fat. 
