Mosaic cake ice cream without an ice cream maker

Place the milk in a small pot.

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

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.

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

Incorporate the thick custard folding in softly.

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

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

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