1 (17 ounce) package vanilla ice cream
1/4 cup butter
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 1/4 cups milk
1 egg
1 teaspoon vanilla extract
1/2 teaspoon vanilla extract
1 cup white sugar
1 teaspoon essential oil
2 tablespoons milk
2 egg yolks
In a blender, combine ice cream and butter. Blend until smooth. Transfer to a 4 ounce glass or plastic container, seal tightly and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix together brown sugar, vanilla extract, milk, egg, egg, vanilla extract and white sugar. Beat with an electric spoon until mixture is thick and creamy, about 5 minutes. Remove from microwave (or about 3 minutes in the double boiler) and whisk into the ice cream mixture until fully incorporated. Pour into the baking dish, leaving an inch at the top.
Bake in preheated oven until center of the ice cream turns golden and crust gets springy, about 30 minutes. Remove from oven, brush with remaining butter and pour over ice cream. Chill in refrigerator or freeze leftover ice cream for later use.