No churn Ferrero Rocher ice cream
Ingredients
For the custard
- 3/4 cup Full fat milk
- 3/4 cup Heavy fresh cream
- Sugar- 1/2 cup + 1 tbsp
- 1 tbsp Corn flour
- 50 g Lindt white chocolate
For the orange flavour
- 3 tbsp Orange juice
- 1 tbsp Orange zest
- 1 tbsp Sugar
For whipping
- 3/4 cup Heavy dairy cream
- 6 count Ferrero Rocher
Directions
In a heavy bottom saucepan, heat milk, fresh cream and sugar on low flame. Mix corn flour in 1 tbsp water or milk and add to the custard. Continue stirring. Let it thicken. Turn off the heat.
Add white chocolate pieces. Keep stirring.
Place the saucepan into a bowl of cold water. Let it cool well.
Now refrigerate it for 30 minutes.
Cook orange juice, orange zest and sugar in a saucepan until thick. Turn off the heat.Let it cool.
Add this to the custard.
Mix it gently. Refrigerate it for 10 minutes.
Use a food processor to pulse it.
Whip the heavy dairy cream until stiff. Add the custard. Continue whipping.
Gently fold in the powdered Ferrero Rocher.
Fold in the custard .
Transfer it to a container of your choice,
Cover it with parchment sheet and then cling wrap it.
Freeze it for 6-8 hrs,
