I wanted to make a sous vide custard and got the idea of using ice cream as a base. I ran a few tests with different flavors of ice cream, varying the portion of egg, cooking time and temperature. This will produce four six-ounce servings.
You need four half pint (250ml canning jars)
One pint (500ml) of ice cream
About one cup (four large eggs) of beaten whole eggs
Enough milk to make the eggs one and a half cups
Soften or melt the ice cream and blend with the eggs. Put the mix in a fat skimmer measuring cup (the spout comes out the bottom) and fill the four jars. Leave the foam in the cup. If there is something left in the mixing bowl (nuts or candy bits) spoon them on top.
Put the lids on finger tight (so air pressure won’t build up), place them in the sous vide container and cook at 165F (74C) for four hours. The long cooking time is needed because of the cold start.
Let them cool then tighten the lids and put in the fridge.