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Dans la lune

November 1, 2020

Fresh Mint Ice Cream

Fresh Mint Ice Cream

Print this recipe
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour, 20 minutes
Fresh Mint Ice Cream

Ingredients

  • 1 egg yolk
  • 10g or more of fresh mint leaves
  • 350ml whole milk
  • 65g white sugar
  • 30g inverted sugar
  • 200ml heavy cream/whipping cream

For the chocolate chips :

  • 80g chocolate
  • I use a Cuisinart ICE 100, but any other similar compressor machine will do.

Instructions

  • Making the chocolate flakes
  • 1. In a heat-safe bowl, add chocolate (80g) 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 a parchment paper thinly and put it freezer and leave it until firm.
  • Making the ice cream
  • 3. In a bowl add egg yolk. Pour the milk little by little, and mix. Transfer to a small pan and add sugar. Heat up to 75~80℃ over medium heat, then add the fresh mint leaves. Bring the heat down to low and simmer for 3 min, stirring occasionally to avoid burning.
  • 4. In a heat-safe bowl, add inverted sugar and milk mixture. Mix well to melt completely. Cover and let it cool down completely in a cold water bath.
  • 5. Take out the chocolate sheet from the freezer and crush it into small pieces. Put it back to the freezer until the ice cream is ready.
  • 6. Once the ice cream mixture has cooled down, transfer it to a bowl, using a sieve. Add a little food coloring (green, and natural is better) if you like. No coloring is ok too :) Add heavy cream and mix.
  • 7. 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.
  • 8. When done, bring out the chocolate from the freezer and mix the chocolate flakes with the mint ice cream. Transfer the ice cream to a storage container. Chill until it has set!
© 2022 Copyright Dans la lune

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

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

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 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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