Sentences with phrase «in ice speed»

Toulouse, France About Youtuber Pascal Briand has won World champion inline speed skating and Olympian in Vancouver in ice speed skating.

An international team of researchers, led by the UK Centre for Polar Observation and Modelling at the University of Leeds, are the first to map the change in ice speed.

Not exact matches

And in many, many cases — such as with ocean temperatures, rising sea levels, or ice shelf traveling speeds — scientists have recorded the data for decades, systematically, consistently, and with precision.

West Allis also has one of the only two indoor speed skating rinks in the USA, Pettit National Ice Center.

Going In Circles It was one of your kind that told the captain of the Ti tanic, full speed ahead it is only a little ice.

Turn the mixture to low and add in about 1/2 of the icing sugar, once combined turn the mixer up to medium - high speed and beat for 5 - 10 seconds.

As you're beating in the icing sugar to your butter, add about 1/2 cup at a time while mixing at about medium - low speed.

To speed up the cooling process you could do what I did - use two stainless steel bowls from a nesting set and put the custard in the smaller one and some ice water in the larger one.

Turn your mixer off and pour in half of the icing sugar, on a low speed start to mix it in.

This recipe works best in a high - speed blender, like the Vitamix, because you'll need to be able to pulverize the pineapple into an ice - cream - like consistency.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

With the mixer on medium speed, add in the cocoa and icing sugar about 1/2 cup at a time.

In the bowl of your stand mixer, mix the butter and icing sugar on low speed until incorporated.

To speed the cooling process, place the pot in the prepared ice bath and stir the milk occasionally.

TO ASSEMBLE THE PIE In a large bowl, using an electric mixer, beat the softened ice cream on medium speed until it is spreadable but not runny.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

warm water (in humidity use less water) Beat all ingredients until icing forms peaks at low speed.

Oh, and if you don't have an ice cream maker or a high speed blender / food processor, you can totally freeze the base as ice pops (and dip»em in homemade magic shell).

You can speed the process by placing the instant pot bowl in an ice water bath, but be sure that it doesn't cool too much.

Combine all ingredients in a high - speed blender and blend until smooth, adding more ice if needed until a creamy slush consistency is reached.

Place softened strawberry ice cream and 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth.

Melt butter into mixture, then pour into medium bowl and set aside for 30 minutes to cool (or place bowl in a bed of ice to speed cooling)

Chill for several hours in the refrigerator until completely cold (Can also place bowl over an ice bath, to speed up the cooling process).

Beat the icing sugar and butter on low speed for about 1 minute in the bowl of a stand mixer fitted with the paddle attachment.

Combine the spinach, kale, apple, ginger, ice and 1 cup water in the container of your high speed blender.

Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth.

Combine all ingredients in a high - speed blender and blend until perfectly smooth, scraping down sides a couple of times if necessary (for a cold smoothie, add 2 - 3 ice cubes).

Combine all the ingredients except the ice in your blender and process at a high speed for about 1/2 to 1 minute, until it becomes a smooth creamy mixture.

Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2 cups milk (or substitute unsweetened almond or soy milk) 1/4 cup almond flavored simple syrup (or substitute plain simple syrup, plus 1/2 — 1 teaspoon almond extract) 1 teaspoon vanilla extract 10 ice cubes Directions Place all of the ingredients in a blender and blend at high speed until creamy and smooth.

Simply blend a frozen banana in your high speed blender and you have a delicious vegan ice cream.

Simply blend all the ingredients in a high speed powerful blender until it reaches a ice - cream like consistency.

Place remaining softened ice cream, 1 cup marshmallows, and 15 crushed candies in a large bowl; beat with a mixer at medium speed until well combined.

Make the shake: in a high - speed blender, add the cake, ice cream and milk.

Add the cauliflower and all the other ice lolly ingredients in a high - speed blender and whizz until smooth.

This easy - freezey beverage consists of ice, peaches, and cream tossed in high speed blender for about 20 seconds.

I like to do this slowly with a tamper in my vitamix, and a blentec is also a good high speed blender to make ice cream in.

Reduce the speed, and add in the icing sugar and vanilla.

Here are the tools necessary in making this recipe: - A high speed blender (this is a must to get that smooth consistency of the ice cream cups).

For the ice cream, rinse and drain the soaked cashews and place them in a high speed blender.

Another time, a runner sped past her with an ice cream sandwich in each hand.

Combine milk, ice cream, strawberries and cheesecake mix in a blender and mix on high speed until smooth.

As that white glaze firms up, prepare the spiced icing by combining the ingredients in another medium bowl with an electric mixer on medium speed.

She loved the speed, the excitement of outskating everyone else, and she would hurtle down the ice with reckless abandon in search of either the puck or a passing lane.

A diabetic, he seemed to lose his skating élan as the playoff season closed in on the month of June, but even at 80 % speed he was the most intimidating presence on the ice, aside from Parent.

He can change speed on the ice better than anyone in the league.

The teams are exact opposites on the ice: Boston now uses the hard - hat, beat -»em - in - the - corners approach, while Buffalo dazzles with the speed and finesse of Gilbert Perreault and Richard Martin.

Pittsburgh will be much happier taking on a speed - based team like Nashville after dealing with the defensively smothering Senators in the last round, but that open ice will be a double - edged sword as the Predators» attack will be much more dangerous than that of Ottawa.

The closeness continued at the highest levels of the game when NHL commissioner Gary Bettman, NHL Players» Association director Bob Goodenow and International Ice Hockey Federation president Rene Fasel hunkered down last Thursday in a four - man bobsled for a trip down the Olympic course at slap - shot speed.

Obviously, Mike LayPort is in no need of money, which is a good thing; unlike ice skating, there isn't any in roller skating and, for that matter, no future and no acclaim, except from other speed roller skaters.

Now, being a referee in the NHL is an incredibly difficult gig, especially in the era of HD cameras allowing fans to second - guess every call you're making at full speed on the ice.