Weather

Good morning Augusta

This morning we have clouds and sun with stray showers or thunderstorms possible. High 82°F. Winds SSE at 5 to 10 mph.

Tonight we’ll have partly cloudy skies with stray showers or thunderstorms possible. Low 64°F. Winds S at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  63.7°F, the humidity is 82%, and the outdoor temp is 69.6°F.

The wind direction is   Southeast between 0.0 MPH and 0.3 MPH.

The Relative pressure is 29.98, the Absolute pressure is 29.78 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 4:59 a.m. Sunset is 8:26 p.m., Moonrise is 11:13 p.m., Moonset is 9:01 a.m. and the moon phase is waning gibbous being 84% illuminated.

Visibility is 10.0 miles / 16.1 kilometers with overcast to 3,800 feet.

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

Space weather for today is:

The Solar flux is 68, the solar wind speed is 350 Kilometers per second and the chance of a solar storm is 1%.

It’s hot folks, just plain hot. For once I’m suggesting that you go out and buy a simple to use, basic ice cream making machine, go home and make this as a “test” use.

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.