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Best football challenges vol 4 - goals recreated by BT Sport ft. Riyad Mahrez, Granit Xhaka, Santi Cazorla, Kyle Walker, Deulofeu and Adam Smith. ►THANK YOU FOR WATCHING! ☛ If you enjoy, Please Like & Subscribe! --------------------------------------------------------------- © Copyright by BT Sport ---- DISCLAIMER! ---- ►Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use. ---- COPYRIGHT NOTICE ---- Please if you have any issue with the content used in my channel or you find something that belongs to you, before you claim it to youtube SEND ME A MESSAGE and I will DELETE it right away. Thanks for understanding.
Resumen de FC Barcelona (5-2) Sevilla FC SUSCRIBETE AL MEJOR CANAL HD La Liga | Resumen del partido FC Barcelona (5-2) Sevilla FC Final La Liga Promises Barranquilla https://www.youtube.com/playlist?list=PLKj1QUtwqLN-TtxP9A409YseGYKTtm5oU Youtube: http://goo.gl/Cp0tC Facebook: http://www.facebook.com/laliga.channel Twitter: @La_Liga_TV Google+: http://goo.gl/46Py9
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¡Disfruta de los resúmenes de los últimos partidos de la fase de grupos y de los cuartos de final del XXII Torneo Internacional LaLiga Promises Arona! Suscríbete al canal oficial de LaLiga Santander en HD | 2017-12-28 00.00h LaLiga Santander on YouTube: http://goo.gl/Cp0tC LaCopa on YouTube: http://bit.ly/1P4ZriP LaLiga 1|2|3 on YouTube: http://bit.ly/1OvSXbi Facebook: https://www.facebook.com/LaLiga Twitter: https://twitter.com/LaLiga Instagram: https://instagram.com/laliga Google+: http://goo.gl/46Py9
Here is what you'll need! 3-INGREDIENT CHOCOLATE ICE CREAM Servings: 6 INGREDIENTS 1 pint heavy whipping cream 1 (14-ounce) can sweetened condensed milk, cold 10 ounces bittersweet chocolate, melted PREPARATION 1. Place a large glass or stainless steel mixing bowl in the freezer for at least 15 minutes. 2. In a small microwave-safe bowl, combine chocolate and sweetened condensed milk. 3. Microwave 30 seconds at a time, stirring after each, until melted. 4. Set aside to cool slightly. 5. Remove the mixing bowl from the freezer and add the heavy whipping cream. 6. Beat with an electric mixer until the cream begins to form firm peaks. 7. Fold a large spoonful of the whipped cream into the chocolate mixture to thin it out. 8. Fold the chocolate mixture back into the whipped cream mixture until just combined, being careful not to over-mix, which will deflate the whipped cream. 9. Pour into a loaf pan or 9x9-inch baking pan. Cover and freeze until firm, about 4 hours. 10. Enjoy! HOMEMADE CHOCOLATE ICE CREAM Servings: 1.5 quarts INGREDIENTS 2 cups heavy whipping cream 1½ cups whole milk ¾ cup sugar, divided ¼ cup cocoa powder ¼ teaspoon salt 7 egg yolks 10 ounces bittersweet chocolate, melted and cooled slightly Equipment Ice cream maker PREPARATION 1. In a medium saucepan over medium heat, add the heavy whipping cream, whole milk, ½ cup of sugar, cocoa powder, and salt. Heat the mixture, stirring occasionally, until the sugar has dissolved and the mixture is hot and steaming (but not quite at a simmer). The temperature should read between 175-180˚F (80-82˚C). Remove from heat. 2. While the milk mixture is heating, whisk together the remaining ¼ cup of sugar with the egg yolks in a small mixing bowl. Whisk in the melted chocolate until smooth. 3. Add about 1 cup of the hot milk mixture to the eggs and chocolate, and whisk until smooth. 4. Pour the egg mixture back into the saucepan and return to heat. 5. Cook over low-medium heat for 5-10 minutes, stirring constantly, until the mixture has thickened and begins to steam, or until the mixture reaches 175-180˚F (80-82˚C) on an instant-read thermometer. To prevent cooking the eggs, do not let the mixture boil. 6. Remove from heat and pour the mixture through a fine-mesh sieve into a large mixing bowl. Stir in the vanilla. 7. Allow the custard to cool slightly before covering with plastic wrap and chilling in the refrigerator for at least 4 hours, preferably overnight. 8. Once the custard has cooled, transfer to an ice cream maker and follow the manufacturer's directions for use. 9. Serve immediately or transfer the finished custard to a loaf pan or a 9x9-inch baking pan. Cover and freeze until firm. 10. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Jazz Party Licensed via Warner Chappell Production Music Inc. Savoir Faire_Main Licensed via Warner Chappell Production Music Inc. Jive Baby Licensed via Warner Chappell Production Music Inc.
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