Homemade Maria cookie ice cream without refrigerator

Preparation

1. Heat the cream, sugar and honey in a saucepan over medium heat. While in a blender crush the cookies. Add the biscuits to a bowl with the milk, but reserve a little milk to mix with the egg yolks.

2. When the cream is lukewarm and the sugar has completely dissolved, pour in the biscuit and milk mixture.

3. Stir everything so that there is a mixture, and apart, join the egg yolks with the milk that we have reserved and pour everything into the saucepan.

4. Without stopping stirring, cook everything until the cream thickens, but be careful that it does not stick, and most importantly, that it does not boil.

5. When we have the cream ready, we store it in a container suitable for the refrigerator, and we cool the ice cream for a couple of hours. Once that time has passed, we put it in the freezer, stirring the ice cream every half hour so that ice crystals do not form. Stir about 5-6 times every half hour, and once this time has passed, store the ice cream in a tupperware container so that little by little it acquires the perfect consistency.