@chef_alshugairi: ألذ وأطعم أيس كريم ممكن تاكله في حياتك بثلاث مكونات بس

السعيد الشقيري
السعيد الشقيري
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Monday 21 August 2023 09:10:57 GMT
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hussainkh607
hussainkh607 :
ما شأء الله ♥️👌
2024-07-02 14:42:15
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chef_alshugairi
السعيد الشقيري :
❤️❤️❤️❤️
2023-08-21 09:14:49
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Key Lime Pie Ice Cream with Chocolate Ganache  Every summer when we go to the beach, I’m on a constant search for frozen key lime pie dipped in chocolate. And if you’ve never had that combination before, you are truly missing out on one of life’s greatest luxuries. But every year, it gets harder and harder to find, so I took matters into my own hands and created a solution that may be even better. This is key lime pie ice cream with ribbons of chocolate ganache and crushed graham crackers layered throughout. If you love key lime pie like I do, please make this recipe this summer and I have a feeling you’ll be keeping it stocked in your freezer all season long. Recipe below or on my Substack (link in bio - click “full recipes”)! Enjoy🍋‍🟩🍦 Ingredients: For the Key Lime Pie Ice Cream Base: 2 cups heavy cream 1 cup whole milk 1 (14 oz) can sweetened condensed milk  ⅓ cup + 2 tablespoons key lime juice (I like Nellie and Joe’s) Zest of 2 limes 1 teaspoon pure vanilla extract ¼ teaspoon salt  For the Chocolate Ganache Ribbons: 4 oz semi-sweet chocolate chips  ¼ cup heavy cream  For Layering: 3/4 cup roughly crushed graham cracker crumbs  Instructions: Freeze your ice cream maker base a full 24 hours before churning to ensure your ice cream sets properly.  In a medium bowl, whisk together the heavy cream, milk, sweetened condensed milk, vanilla, and salt until smooth and combined. Whisk in the key lime juice until fully incorporated. The mixture will thicken slightly.  Cover and refrigerate overnight.  When ready to churn, remove base from refrigerator and lightly whisk.  Pour into ice cream maker and churn according to manufacturer directions. Mine usually takes 20-25 minutes.  While the ice cream is churning, make the ganache.  Heat cream until steaming, either on the stovetop or in the microwave for about 30 seconds.  Pour warm cream over chocolate chips in a bowl. Allow to sit for about 3-4 minutes then stir until glossy and cohesive.  Place a metal 8x8” pan in the freezer for a few minutes to chill.  Spread half of the churned ice cream into the pan. Drizzle over half of the ganache then use a butter knife or skewer to gently create swirls. Sprinkle over half the crushed graham crackers. Repeat with remaining ice cream, ganache, and graham crackers. Cover and freeze for at least 4 hours before scooping and enjoying! @Cuisinart @USA Pan  #keylimepieicecream #homemadeicecream #summerdessertrecipe #keylimepie #icecreamrecipe
Key Lime Pie Ice Cream with Chocolate Ganache Every summer when we go to the beach, I’m on a constant search for frozen key lime pie dipped in chocolate. And if you’ve never had that combination before, you are truly missing out on one of life’s greatest luxuries. But every year, it gets harder and harder to find, so I took matters into my own hands and created a solution that may be even better. This is key lime pie ice cream with ribbons of chocolate ganache and crushed graham crackers layered throughout. If you love key lime pie like I do, please make this recipe this summer and I have a feeling you’ll be keeping it stocked in your freezer all season long. Recipe below or on my Substack (link in bio - click “full recipes”)! Enjoy🍋‍🟩🍦 Ingredients: For the Key Lime Pie Ice Cream Base: 2 cups heavy cream 1 cup whole milk 1 (14 oz) can sweetened condensed milk ⅓ cup + 2 tablespoons key lime juice (I like Nellie and Joe’s) Zest of 2 limes 1 teaspoon pure vanilla extract ¼ teaspoon salt For the Chocolate Ganache Ribbons: 4 oz semi-sweet chocolate chips ¼ cup heavy cream For Layering: 3/4 cup roughly crushed graham cracker crumbs Instructions: Freeze your ice cream maker base a full 24 hours before churning to ensure your ice cream sets properly. In a medium bowl, whisk together the heavy cream, milk, sweetened condensed milk, vanilla, and salt until smooth and combined. Whisk in the key lime juice until fully incorporated. The mixture will thicken slightly. Cover and refrigerate overnight. When ready to churn, remove base from refrigerator and lightly whisk. Pour into ice cream maker and churn according to manufacturer directions. Mine usually takes 20-25 minutes. While the ice cream is churning, make the ganache. Heat cream until steaming, either on the stovetop or in the microwave for about 30 seconds. Pour warm cream over chocolate chips in a bowl. Allow to sit for about 3-4 minutes then stir until glossy and cohesive. Place a metal 8x8” pan in the freezer for a few minutes to chill. Spread half of the churned ice cream into the pan. Drizzle over half of the ganache then use a butter knife or skewer to gently create swirls. Sprinkle over half the crushed graham crackers. Repeat with remaining ice cream, ganache, and graham crackers. Cover and freeze for at least 4 hours before scooping and enjoying! @Cuisinart @USA Pan #keylimepieicecream #homemadeicecream #summerdessertrecipe #keylimepie #icecreamrecipe

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