Oct 9, 2015

Coffee Ice Cream with Toasted Almonds

“I scream, you scream ,we all scream for ice-cream” i know its october and iam talking about ice cream! well, it doesn’t have to be always summer for an ice cream right?

This is not a 3-ingredient ice-cream or a no-churn ice cream. It does require an ice cream maker and a custard base. Trust me, its worth the time and effort. If you are a coffee addict like me, then this ice cream is for you. If you’re not, then you will become one after tasting it.

This recipe is from David lebovitz the perfect scoop. It has an amazing list of ice creams, sorbets etc and this coffee ice-cream has been on my list for a long time and finally took the time to make it. The recipe calls for whole coffee beans unfortunately i dint have any so i used instant coffee and it turned out as good as it should be with  coffee beans. But if u had any, please go for it!

The Custard base gives the ice-cream a rich creamy texture and Infusing the cream with a good quality coffee powder boosts the flavor of the ice cream. Adding  in some roasted  chopped almonds enhances the texture of the ice cream to a different level, you’re in ice-cream heaven!
Coffee Icecream

By Sathya Sankar 
Makes About 1 Quart (4 Cups)         
Recipe adapted from The Perfect Scoop

  • 11/2 cups ( 375 ml) whole milk
  • 3/4 cup (150 g) sugar
  • 7 tablespoons instant coffee powder
  • 11/2 cups (375 ml) heavy cream
  • 5 laege egg yolks
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

  •  Warm the milk, sugar, salt and 1/2cup (125ml) of cream in a medium sauce pan. Once the mixture is warm, stir in the coffee powder until it dissolves, cover, remove from the heat, and let steep at room temperature for 30 minutes.
  • Rewarm the coffee-infused milk mixture. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the sauce pan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mix in the vanilla and the finely ground coffee and stir until cool over an ice bath.
  • Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
  • During the last few minutes of churning process, add in the chopped toasted almonds.

  • Preheat the oven to 350 F (175 C).
  • Spread the almonds in baking sheet lined with parchment
  • Bake the almonds for 10 to 12 minutes, stirring them once in between.
  • Cool the  almonds completely before using them in the recipe.

Enjoy Your ice cream over a warm brownie or sandwich it between chocolate chip cookies like i did!

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Hello there!
Thanks for visiting Appetite Treats! If you liked this or any of the other recipes here, feel free to leave a comment below.

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Oct 11, 2014

Moong Dal Ladoo / Payathamavu Urundai

Diwali, this year comes a little early and the preparations are happening in a full swing at every household. I normally limit myself in making one or two savory item for every diwali and no sweets.
Since my mother is here with me for this diwali, we have decided to add few sweets to this year diwali menu. Since most of the sweets are made with loads of sugar and ghee, i have planned on making something light and healthy.

This ladoo is one such sweet, made with moongdal. A very tasty and healthy sweet with very less ingredients and also less time consuming. Make these delicious ladoos for your family this diwali and enjoy.

Moong Dal Ladoo


1/2 cup moongdal
6 tbs coarse brown sugar
1 tsp cardamom powder
2 tbs ghee, melted
1/4 cup nuts, chopped (i used a combination of cashews, pistachios and raisins)


Roast the nuts in little ghee until golden and set aside.

Dry roast the moongdal until lightly golden, remove from heat and set aside.

In a blender, blend together the moongdal, cardamom powder and sugar into a fine powder.

Sieve the dal mixture, add the melted ghee and roasted nuts to it.

Mix well and make into small balls.


- If you are not able to hold the mixture into balls add little more ghee and make into balls.

- i used muscovado sugar which has high molasses content and strong flavor, if using white sugar   adjust the sweetness accordingly.

- Use any kind of nuts you like and make sure to chop it finely so when you make balls it will be much easier and the balls doesn't break.
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Jul 19, 2014

Oven Roasted Chickpeas

Roasted chickpeas are one of the guilt free snacks that you can munch on whenever you have a snack attack. They are rich in fibre and has a very low calorie content. It just requires only few ingredients and much easier to make. I have been wanting to make it for a very long time but somehow missed it.  Finally made it for this month's Shhh cooking secretly challenge . when Vimitha suggested chickpea as the ingredient for the challenge i know i had to make it this time.

This is highly addictive snack and i would suggest you to make a second batch, just incase... Once you try making this at home you would never go back to the store brought ones. There are so many variations to this wonderful snack, just play with the ingredients and make them salty, spicy, cheesy and sweet.

I suggest you to store it in a air-tight container and consume it within two-three days. It doesn't stay crispier longer than that. 
Enjoy this guilt-free snack with your family!
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May 11, 2014

Spicy Mutton Dry

Every family has their own recipe for mutton and this is one of our family favorites and it has been a regular on our weekend lunch menu. It is very simple to make and tastes very spicy and lip-smackingly delicious.

It can be paired with an simple pulao or ghee rice for a fancy meal. I normally make brinji to go with and it is match made in heaven. Will share the recipe of brinji soon.

Adding coconut and curry leaves gives a nice flavor and taste, so don't skip adding these two ingredients.

Make this spicy mutton and enjoy it with your friends and family. Don't forget to leave your comments!
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Apr 19, 2014

Basil Ice Cream

Hello Friends, iam back!!! 

Can't believe its been more than an year since my last post. Those of you on FB knows that we recently welcomed the arrival of our daughter to the family. With an grown up and an infant, life has become more busier than ever. I felt very sorry that i had abandant this little space of mine for a very long time.
But seriously there was no time to cook or click. Now as the baby is growing, i can have some time of my own. 

When priya of Priya's Versatile Recipes started an event called Shhh cooking secretly challenge, i used this event as an opportunity to revive this blog. I was paired with Padmajah of Seduce Your Taste Buds for the challenge. The secret ingredient she gave me was basil and chocolate. I decided to make a basil ice-cream with some chocolate chunks. Basil has a very strong flavor and using a few leaves goes a long way in the recipe. If you are a basil lover give it a try and you will never be disappointed.

Basil Ice Cream


1 cup whole milk
1/2 cup granulated sugar
1 cup heavy cream
15 large basil leaves
a handful spinach leaves
3 oz  semisweet chocolate bar, chopped


In a small pan, combine milk and sugar, bring to a boil over medium heat, stir until sugar dissolves. Transfer to a bowl, cover with plastic wrap and refrigerate.

In a small pan, combine cream, and basil, bring to a simmer over medium heat, remove, cover and allow it to steep for at least an hour.

Bring a pot of water to a boil. Blanch spinach in boiling water for 30 seconds and then pour into a bowl filled with ice water to stop them from cooking further. Squeeze the excess water from spinach and place it in a blender along with  the milk mixture and blend well.

Pour  the mixture through a strainer and extract the liquid. Also strain steeped cream through the strainer  and stir to combine. Cover and freeze the ice-cream mixture in a deep baking dish.

Check the mixture after 30 minutes, as it starts to freeze near the edges pull it out of the freezer and using a whisk or a spatula ( i used my blender to beat the mixture ) stir until the frozen bits are broken and mixed up well. Cover and return to the freezer.

Check the mixture every 30 minute and beat well as it freezes until the icecream is completely frozen.It will take 2-3 hours to be ready.

Add chocolate chunks to the mixture when the ice-cream is almost frozen, stir well to combine.


- i used spinach purely to get the green color, you can also use green food coloring .

- if you have an icecream machine churn your mixture after letting it cool overnight in the refrigerator.

- instead of using chocolate chunks you can also drizzle some melted chocolate over the almost frozen mixture and mix.

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Sep 14, 2012

Savory Pull-Apart Bread | Eggless Baking

This bread had been on my baking list for a while and finally i made it. I decided to go for the savory version as the sweet one is made with cinnamon and iam not a great fan of cinnamon. The dough is the basic yeast dough and the fillings can be easily customized. I have tried to explain the recipe with step by step pictures, it seems to be a bigger process but trust me it was very easy and the result was awesome.

Savory Pull-Apart Bread


For the dough

3 cups bread flour
2 1/4 teaspoons instant yeast
1 cup warm water
3 tablespoons sugar
3/4 teaspoons salt
2 tablespoons butter, melted

For the filling

1/4 cup mint leaves, chopped
1/4 cup coriander leaves, chopped
2 tablespoons garlic chives, chopped
2 green chillies, chopped
5 garlic cloves, grated finely
2 tablespoons butter, melted

Make it

Put the yeast, sugar and warm water in a small bowl and stir well. Leave in a warm place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy.

Sift the flour and salt in a large bowl. Make a well in the center and add the yeast mixture. Mix to a soft dough. Turn on to a lightly floured surface and knead for 10 minutes, until smooth. Place the dough in an oiled bowl, cover with plastic wrap and leave for 1 hour or until doubled in size.

Punch down the dough and knead for 1 minute. Mix the herbs together along with green chillies and garlic. Roll out the dough into a rectangle (doesn't have to be perfect). Brush the dough with melted butter and sprinkle the filling evenly on the rolled out dough.

    Cut the dough into equally thin strips with a pizza cutter 
   (i got 5 strips). Stack the strips on top of each other and 
    cut into equal squares (again i got 5 squares).

Grease a 9x5 inch loaf pan and stack the squares upright in the loaf pan, squashing them together. If you loose any of the filling just sprinkle them over the top. Cover with a plastic wrap and leave in a warm place for 30 minutes or until the dough is well risen.

Preheat the oven to 210 degree Celsius. Brush the loaf with the remaining 2 tablespoons butter and bake for 30-40 minutes, or until the bread is brown and crusty. Remove from the oven and allow it to cool on the loaf pan before turning out.


Use any combination of herbs that you like.

You can also add some cheese to the filling.

This bread goes well with soups and even can be made into a sandwich with fried eggs.
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