Warm, rain later today and Deeply Chocolate Gelato

Good morning Augusta

This morning we have clouds with a slight chance for rain showers. High 72°F. Winds S at 5 to 10 mph.

Tonight we’ll have clouds and showers and a low of 51°F. Winds S at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  44.1°F, the humidity is 64%, and the outdoor temp is 55.6°F.

The wind direction is   West Southwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 30.05, the Absolute pressure is 29.85 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:05 a.m. Sunset is 8:06 p.m., Moonrise is 12:39 a.m., Moonset is 1:48 a.m. and the moon phase is in it’s first quarter being 54% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 221053Z AUTO 00000KT 10SM CLR 12/06 A3020 RMK AO2 SLP226 T01220056

 

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

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

Space weather for today is:

Today’s Solar flux is 69, the solar wind speed is 319 Kilometers per second and

There is a 1% chance for a Solar Storm.

If you own your own ice cream machine, you need, I mean NEED to make this. IF you don’t own one, they reall are pretty darn cheap.

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.