1 cup bread flour
3/8 cup white sugar
3/8 teaspoon salt
1 egg
1 teaspoon salt
2 cups water
1 cup brown sugar
3 cups bread flour
1/2 cup milk
1 teaspoon vanilla extract
Generously oil a roasting pan. In a medium bowl, stir together flour, sugar, and salt. Place 3 cups of water into a few baking dishes and sprinkle 4 cups of white bread flour over the water.
In a medium bowl, stir 3 cups flour and milk together, while placing prepared pan in oven. In a small bowl, stir egg, 1 teaspoon of salt, and 1 cup milk. Pour mixture over flour mixture over the baking pan.
Follow oven's instructions for baking: Cool completely; stir 1 cup flour and 1/4 cup milk into flour mixture (be sure to blend well). Add egg/milk mixture to flour/chipservice mixture at the fullest. Mix until smooth. Allow dough to rest in a cool, dry place 20 minutes, until firm.
Meanwhile, make vanilla seconding sauce: Mix white sugar, 3/4 cup flour, and 3/4 cup milk together and stir into cooking mixture. Cook over low heat until thickened and golden on top. Carefully remove from heat, then gently stir in vanilla extract. Stir in remaining flour/chipservice mixture and vanilla-coated ice cream.
Heat a skillet over medium heat. Saute dough until brown; cool. Press 1/4 of dough into the bottom of baking pan. Spread remaining ice cream evenly over ice cream, letting it sit over top. Let set 5 minutes before serving.