Mosaic cake ice cream without an ice cream maker

Name: Mosaic cake ice cream without an ice cream maker
Yield: about 10 slices
Cuisine: British
Ingredients: 125 ml milk; 100 g icing sugar; 3 egg yolks; 200 g couverture chocolate (55% cocoa) melted in a bain-marie or in a microwave oven; 250 ml heavy cream, 35 -36% fat, whipped to the consistency of a thick syrup; 1 packet petit-beurre biscuits (I left out 10 biscuits from the packet); 30 ml brandy

Cookpad Greece @cook_8238176

Greece

I truly love those frozen desserts!

Recipe by dthemora

I truly love those frozen desserts!

Recipe by dthemora

Cookpad Greece @cook_8238176

Greece

I truly love those frozen desserts!

Recipe by dthemora

I truly love those frozen desserts!

Recipe by dthemora

Saved

Ingredients

about 10 slices

125 mlmilk
100 gicing sugar
3egg yolks
200 gcouverture chocolate (55% cocoa) melted in a bain-marie or in a microwave oven
250 mlheavy cream, 35 -36% fat, whipped to the consistency of a thick syrup
1 packetpetit-beurre biscuits (I left out 10 biscuits from the packet)
30 mlbrandy

Saved

Steps

1

Place the milk in a small pot.
2

Mix the egg yolks with the sugar and empty them into the pot.
3

Place it over low heat stirring constantly and when it starts boiling, at 84-85ºC, (the custard curdles over that temperature because the egg yolk cooks) remove from heat and empty it into another pot so that it doesn't stay in the hot one that will cook the egg.
4

Add the melted couverture chocolate, combine thoroughly and set it aside until the temperature of the mixture is 35οC.
5

Incorporate the thick custard folding in softly.
6

Break the biscuits into coarse pieces, sprinkle them with the brandy and add them to the mixture.
7

Empty into a metal container of your liking and place into the freezer for at least 4-5 hours.
8

Then, remove it from the container and cut into slices.