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Dans la lune

May 1, 2021

Ice Cream Waffle Cone

Ice Cream Waffle Cone

Print this recipe
Serving Size
5 to 8 cones
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ice Cream Waffle Cone

Ingredients

  • 1 egg white
  • 15g white sugar
  • 15g brown sugar
  • 10g glucose
  • 12g hazelnut oil
  • 1tsp milk
  • 0.3g salt
  • 0.1~0.2g baking soda
  • 35g plain flour or cake flour (T45) - sifted

Instructions

  • 1. In a bowl, add egg white and mix lightly with a egg whisk. Add white sugar, brown sugar and mix.
  • 2. Add hazelnut oil, mix. Add milk and then mix.
  • 3. Add glucose syrup and mix. Then add salt and baking soda. Mix. Add sifted flour in a few times and mix. Let it sit for about 10 min.
  • 4. Heat your pan and brush with oil on both sides. Once the pan is hot, decrease the heat to low. Pour 1 to 2 tbsp batter on the pan, cook the cone until nicely browned on both sides, flipping occasionaly.
  • 5. Immediately move to your countertop to shape the cone. Form into a cone while it's hot, squeezing the end to seal. Repeat for the next.
  • 6. Enjoy with ice cream!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cookies, Cooking, Cooking Recipe, Fast & 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

June 19, 2020

Mochi ice cream

Mochi ice cream

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Serving Size
15 mochi ice cream
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Mochi ice cream

Ingredients

  • 200g ice cream - your choice

For the mochi :

  • 100g glutinous rice flour
  • 35g white sugar
  • 1/2 tbsp liquid glucose
  • 180ml water

Instructions

  • 1. Start with the filling
  • Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould). Place ice cream in each hole. Flatten the surface, using a spoon. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
  • 2. Mochi time
  • Once the ice cream is firm, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water and glucose, mix with an egg beater until smooth. Cover the bowl lightly with cling wrap.
  • 3. Microwave the mixture for 1 minute. Then stir the dough with a spatula. Put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for another 30 seconds (not 1 min) and stir. And once more microwave for 30 seconds and stir. The mixture should be now very thick and translucent.
  • 4. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula or a dough cuter. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
  • 5. With your hands, take one of these pieces and flatten it into a thick disc. Then put a frozen ice cream ball from the freezer in the middle of the mochi disc. Pull out the cream balls one at a time from the freezer as they will melt quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.
  • 6. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan or any kind of plate to keep the shape. (Top side down)
  • 7. Put mochi ice cream back into the freezer for a few hours.
  • 8. Keep them outside for a few minutes before you enjoy to make the mochi gets soften a little bit.
© 2022 Copyright Dans la lune

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

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

February 13, 2020

Greek yogurt cream gelato with compressor machine

Greek yogurt cream gelato with compressor machine

Print this recipe
Greek yogurt cream gelato with compressor machine

Ingredients

  • 350g yogurt
  • 80g white sugar
  • 100ml milk
  • 150g heavy cream
  • 25g inverted sugar syrup
  • 2 tbsp glucose powder
  • We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

  • 1. Microwave milk for 1 min at 600W. Add the sugar, inverted sugar and glucose. Mix well. Let it cool in a water bath. Set aside.
  • 2. In a bowl, add the yogurt and the milk mixture from #1. Mix. Add the heavy cream. Mix well.
  • 3. 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.
  • 4. 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: Chilled Desserts, Cooking, Cooking Recipe, Ice Cream, Sweet cooking

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