Clouds, a flood watch with rain moving in and a Deeply Chocolate Gelato recipe

Good morning Augusta

We’re under a flood watch until tomorrow so prepare for it.

This morning we have rain showers becoming a steady rain later in the day. High 53°F. Winds SSE at 5 to 10 mph.

Tonight we’ll have clouds with periods of rain. Low will drop to 47°F. Winds ESE at 10 to 15 mph. Rainfall amount will reach half an inch.

The readings from my weather instruments are:

Humidity is 64%, the Dew Point is  38.3°F and the outdoor temp is 50.0°F.

The wind direction is   South Southwest between 0.1 MPH and 0.3 MPH, generating a wind chill of 50.0°F.

The Relative pressure is 30.01, the Absolute pressure is 29.80 and falling with a weather graphic indicating rain.

The UV rating is 0 out of 16, Sunrise is 5:39 a.m. Sunset is 7:35 p.m., Moonrise is 2:48 p.m., Moonset is 3:43 a.m. and the moon phase is waxing Gibbous being 78% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 251053Z AUTO 20005KT 10SM CLR 09/02 A3016 RMK AO2 SLP214 T00890022

Visibility is 10.0 miles / 16.1 Kilometers with

We didn’t receive any rain or snow here over the past 24 hours.

Space weather for today is:

Today’s Solar flux is 75, the solar wind speed is 356 Kilometers per second and the chance of a solar storm is 1%.

For those of you who own your own ice cream making machine, you must try this recipe.  No, it isn’t fat ree or low fat, it’s good!

Deeply Chocolate Gelato

Credit for this goes to 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.