1In 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.
2Add white chocolate pieces. Keep stirring.
3Place the saucepan into a bowl of cold water. Let it cool well.
4Now refrigerate it for 30 minutes.
5Cook orange juice, orange zest and sugar in a saucepan until thick. Turn off the heat.Let it cool.
6Add this to the custard.
7Mix it gently. Refrigerate it for 10 minutes.
10Use a food processor to pulse it.
13Whip the heavy dairy cream until stiff. Add the custard. Continue whipping.
14Gently fold in the powdered Ferrero Rocher.
15Fold in the custard .
16Transfer it to a container of your choice,
17Cover it with parchment sheet and then cling wrap it.
18Freeze it for 6-8 hrs,