Cool, clouds and rain with a deadly Chocolate Gelato recipe

Good Morning Augusta

This morning it’s raining with a potential rainfall of more than one inch.  We’ll have a high of 51ºF. Winds NNE at 10 to 20 mph.

Tonight we’ll have overcast skies with a low of 48 ºF. Winds NNW at 10 to 15 mph.

The readings from my weather instruments are:

Humidity is 99%, the dew point is 48ºF and outside it’s 48.2ºF.

The wind direction is east between 7.4 MPH and 11.3 MPH, with a heat index of 49ºF.

The Barometric pressure is 29.40 and falling with a weather graphic indicating rain.

The UV rating is 0 out of 16, Sunrise is 5:01 a.m. Sunset is 8:11 P.M. Moon rise is 6:03 a.m., Moon set is 9:07 p.m., and the moon phase is a New Moon being 1% illuminated.

The RAW METAR reading from Augusta’s airport this morning is:

SPECI KAUG 261056Z AUTO 36008KT 3SM RA BR SCT004 OVC013 08/07 A2962 RMK AO2 P0001 T00830072

Visibility is 3.0 miles / 4.8 Kilometers with scattered clouds to 400 ft / 121 m. and overcast down to 1,300 ft. / 396 m.

We received 1.45  inches of rain over the past 24 hours. 

Space Weather for this morning is:

Today’s Solar flux is 76, the solar wind speed is 317 Kilometers per second and the chance of a solar storm is 1%.

This recipe requires you to use an ice cream making machine.  What?  You don’t have one? Hey, the cheap ones are only between $30 and $50 on Amazon.  Get one, you won’t regret itm fir tears!

Deeply Chocolate Gelato

2008, Ina Garten, All Rights Reserved

Ingredients

2 1/4 cups whole milk

1/3 cup heavy cream

3/4 cup sugar, divided

1 cup unsweetened cocoa powder (recommended: Pernigotti)

2 ounces bittersweet chocolate, finely chopped

4 extra-large egg yolks

2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)

2 teaspoons pure vanilla extract

Large pinch kosher salt

8 chocolates, roughly chopped, optional (recommended: Baci)

Directions

Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!

Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.

Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers.

Allow the gelato to thaw slightly before serving.