No Churn Nutella Ice cream

In a heavy bottom saucepan, boil milk, fresh cream and sugar on very low flame. Keep stirring.

Mix corn flour with 2 tbsp of milk/ water.

Add it to the custard. Let it thicken.

Turn off the heat. Place the saucepan into a basin of ice cold water immediately. Allow it to cool.

Now add Nutella. Stir it well.

Refrigerate it for 30 minutes.

Beat the whipping cream until stiff.

Now using a electric mixer, beat the cooled custard for 2-3 minutes on medium speed. Then add this to the whipped cream.

Keep whipping until light and airy.

Transfer it to the desired container.Cling wrap it tightly.Cover the container with parchment sheet.

Freeze it for 8-10 hrs.