1In a heavy bottom saucepan, boil milk, fresh cream and sugar on very low flame. Keep stirring.
2Mix corn flour with 2 tbsp of milk/ water.
3Add it to the custard. Let it thicken.
4Turn off the heat. Place the saucepan into a basin of ice cold water immediately. Allow it to cool.
5Now add Nutella. Stir it well.
6Refrigerate it for 30 minutes.
7Beat the whipping cream until stiff.
8Now using a electric mixer, beat the cooled custard for 2-3 minutes on medium speed. Then add this to the whipped cream.
9Keep whipping until light and airy.
10Transfer it to the desired container.Cling wrap it tightly.Cover the container with parchment sheet.
11Freeze it for 8-10 hrs.