1Boil milk, heavy dairy cream and sugar in a heavy bottom saucepan on low flame.Keep stirring.Let it simmer for 8-10 minutes.
2Now mix corn flour in 2tbsp of water/milk.
3Add this to the custard.
4Keep stirring.Let it thicken.
5Turn off the heat. Now add chopped chocolate.
6Place the saucepan into a bowl of ice cold water.
7Allow it to cool well. Add Amarula Liqueur or Rum. Mix it gently.
8Refrigerate it for 30 minutes.
9Now beat the whipping cream until stiff using a electric hand mixer.
10Add this to the cooled custard. Gently fold in finely chopped hazelnuts.
11Beat it on low speed for a minute.
12Transfer it to a container.Cling wrap it tightly. Cover it with parchment sheet.
13Freeze it for 8-10 hrs.