Scoop ice cream into a microwave-safe bowl. Scoop a bit more than 2 cups as it does become less as it melts. Melt in microwave until smooth, at 30-second intervals. Mine took 3 rounds
Separate 4 eggs, reserving the white to be used later. Whisk the egg yolks into the cooled melted ice cream. Once fully combined, pour the mixture into 4 ramekins in equal amounts.
Place the ramekins in an oven-safe dish large enough to fit all ramekins plus room to pour water around each. The dish will need to be deep enough to ensure water can be halfway up the sides of the ramekins.
Heat enough water to fill your baking dish halfway in tea kettle or microwave safe pourable container. Once water is hot, place an oven-safe dish with ramekins in the oven on a middle rack – then pour water into the dish along the sides of the ramekins until they are submerged halfway.
Bake custards at 325° in the oven for 40 minutes. Keep the oven closed. Remove from the oven, remove ramekins safely from the large baking dish.
Let cool one hour at room temperature. Cover with plastic wrap and refrigerate at minimum one more hour and up to 3 days.
When ready to eat, remove from refrigerating at least 30 minutes before serving time so they can come to room temperature. Sprinkle each with 1 TB sugar. Ensure sugar is in an even layer.
Using a kitchen torch, wave the flame evenly over the sugar layer about 2 inches from the sugar. Keep the flame moving and not too close to ensure an even caramelization and for the sugar not to burn.
If you don’t have a kitchen torch, use the broiler in your oven to caramelize the sugar. Place them on a baking sheet on an oven rack directly under the broiler. Broil on high until golden and melted. You may need to slide the baking sheet around on the rack to ensure all parts of the sugar get equal heat under the broiler. Do not leave unattended and watch carefully.
The edges of the ramekins will be hot from the torch and very hot if using the broiler method. Enjoy immediately.