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Dans la lune

August 7, 2020

Stracciatella Ice Cream

Stracciatella Ice Cream

Print this recipe
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Stracciatella Ice Cream

Ingredients

  • 1 egg yolk
  • 400ml milk
  • 75g white sugar
  • 30g inverted sugar syrup
  • 50g mascarpone
  • 180ml heavy cream/whipping cream
  • 100g milk chocolate, black chocolate

Instructions

  • Making the chocolate flakes
  • 1. In a heat-safe bowl, add chocolate (100g) and microwave for 1 minute at 600W. Mix to melt the chocolate. Microwave another 10 seconds if the chocolate is not melted yet. Repeat until melt completely.
  • 2. Spread melted chocolate over the parchment paper thinly and put it freezer until firm. Let it leave until ice cream is ready.
  • Making the ice cream
  • 3. In a bowl add egg yolk. Pour the milk little by little, and mix. Add sugar and mix. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
  • 4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and mascaporpone. Mix well to melt competely. Let it cool down completely in the water bath.
  • 5. Once the milk mixture is cooled completely, add heavy cream. Mix well.
  • 6. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case, you should let it run until the mixture turns thick and creamy.
  • 7. Bring out the chocolate from the freezer and crush them to even smaller pieces. Transfer the ice cream to a storage container, adding the chocolate flakes in. Mix them together. Chill until it has set!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Chocolate, Cooking, Cooking Recipe, Ice Cream, Sweet cooking

May 30, 2020

Chocolate flake ice cream with compressor machine

Chocolate flake ice cream with compressor machine

Print this recipe
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Chocolate flake ice cream with compressor machine

Ingredients

  • 1 egg yolk
  • 400ml whole milk
  • 80g white sugar
  • 30g inverted sugar syrup
  • 1 tbsp sweetened condensed milk
  • 200ml heavy cream/whipping cream

For the chocolate flakes :

  • 60g corn flakes - crushed into small pieces
  • 100g milk chocolate or praline chocolates

Instructions

  • Making the chocolate flakes
  • 1. In a heat safe bowl, add chocolate and melt it completely using a hot bath (about 50℃). Then add the corn flakes (crushed) and mix well. Spread over the baking tray and chill in the fridge until it has set.
  • 2. In a bowl add egg yolk. Pour the milk little by little, and mix. Add sugar and mix. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
  • 3. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and condensed milk. Mix well to melt. Let it cool down completely in the water bath.
  • 4. Once the milk mixture is cooled completely, add heavy cream. Mix well.
  • 5. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case, you should let it run until the mixture turns thick and creamy.
  • 6. Bring out the chocolate flakes from the fridge and crush them to even smaller pieces. Transfer the ice cream to a storage container, adding the chocolate flakes in. Mix them together. Chill until it has set!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Chocolate, Cooking, Cooking Recipe, Ice Cream, Sweet, Sweet cooking

April 16, 2020

Nutella ice cream with compressor machine

Nutella ice cream with compressor machine

Print this recipe
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Nutella ice cream with compressor machine

Ingredients

  • 1 egg yolk
  • 50g white sugar
  • 400ml whole milk
  • 1 tbsp glucose powder
  • 120g nutella
  • 150ml heavy cream

Instructions

  • 1. In a bowl add egg yolk. Pour the milk in little by little, and mix. Add sugar and mix.
  • 2. Transfer this milk mix into a small pan and heat it up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
  • 3. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, add glucose powder and nutella into the milk mixture. Mix well with a spatula until all is dissolved. Let it cool down completely in a water bath.
  • 4. Once the milk mixture is cooled completely, add heavy cream. Whisk until well combined.
  • 5. Place the mixture in your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
  • 6. Transfer the ice cream to a storage container, and let it freeze until you eat!

Notes

I use a Cuisinart ICE 100, but any other similar compressor machine will do.

© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Chilled Desserts, Chocolate, Cooking, Cooking Recipe, Ice Cream, Sweet cooking

March 9, 2020

Chocolate Ice Cream with compressor machine

Chocolate Ice Cream with compressor machine

Print this recipe
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour, 20 minutes
Chocolate Ice Cream with compressor machine

Ingredients

  • 1 egg yolk
  • 400ml milk
  • 65g sugar
  • 80g chocolate (I use 51% cocoa) - cut into small chunks
  • 1 tsp cocoa powder - sifted
  • 1 tbsp glucose powder or syrup
  • 200ml heavy cream/whipping cream
  • I use a Cuisinart ICE 100, but any other similar compressor machine will do.

Instructions

  • 1. In a bowl, add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
  • 2. Transfer the milk mix into a small pan and heat it up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
  • 3. Add the chocolate into the milk mixture and let it melt completely. Then sift the cocoa powder through a sieve. Mix.
  • 4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add the glucose powder or syrup. Mix well to melt. Let it cool down completely in the water bath.
  • 5. Once the milk mixture is cooled completely, add heavy cream. Mix.
  • 6. Place the mixture into your compressor ice cream maker. Let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
  • 7. Transfer the ice cream to a storage container, and let it freeze until you eat!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Ice Cream, Sweet cooking

February 24, 2020

Frozen yogurt with compressor machine

Frozen yogurt with compressor machine

Print this recipe
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour, 5 minutes
Frozen yogurt with compressor machine

Ingredients

  • 400g greek yogurt (14 ounce / 1 3/5 US cups)
  • 150 ~ 170ml milk
  • 50ml heavy cream/whipping cream
  • 90g white sugar
  • 2 tbsp glucose powder
  • 1 tbsp vanilla syrup - (optional)
  • We use a Cuisinart ICE 100 but any other similar compressor machine will do.

Instructions

  • 1. In a bowl, add yogurt, sugar, glucose powder, milk and heavy cream (vanilla syrup), mix well.
  • 2. Set the gelato mixing blade. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on the coldness of the mixture. In case, you should let it run until the mixture turns thick and creamy.
  • 3. Transfer the ice cream to a storage container, and let it freeze until you eat!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Fast & Yummy, Ice Cream, Sweet cooking

February 15, 2020

Mango ice cream with compressor machine

Homemade Mango ice cream with compressor machine

Print this recipe
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Homemade Mango ice cream with compressor machine

Ingredients

  • 1 egg yolk
  • 75g white sugar
  • 300g milk
  • 30g inverted sugar syrup
  • 2 tbsp glucose powder
  • 160g heavy cream
  • 1 mango

Instructions

  • 1. Dice the the mango. Puree using a blender, food processor or stick blender as you prefer. Set aside.
  • 2. In a bowl, add egg yolk.
  • 3. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
  • 4. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
  • 5. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, add the inverted sugar syrup and the glucose powder. Mix well to melt. Let it cool down completely in a water bath.
  • 6. Once the milk mixture is cooled completely, add heavy cream and the mango puree. Whisk until combined.
  • 7. Place it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
  • 8. Transfer the ice cream to a storage container, and let it freeze until you eat!

Notes

We use a Cuisinart ICE 100 but any other similar compressor machine will do...

© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Ice Cream, Sweet cooking

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