#MEwx Tropical Storm warnings and todays forecast with 2 ice cream recipes

Good morning Augusta

This morning we have a Tropical Storm Warning now in effect so pay attention to it in the post below this one where it appears in its entirety . Right now it's mostly cloudy with a slight chance of showers, then scattered showers with isolated thunderstorms this afternoon. Highs in the upper 70s. Light and variable winds, becoming southeast around 10 mph this afternoon.

Tonight we'll have tropical storm conditions with rain likely. It will be humid with lows in the upper 60s. Winds will be southeast around 10 mph gusting to 20 mph, increasing to be out of the south 20 to 30 mph with gusts up to 45 mph after midnight.

The readings from my weather instruments are:

Our outdoor temperature is 68.4°F, the humidity is 87% and the dew point is 64.6°F.

The wind direction is North Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 30.03, the Absolute pressure is 29.73 and falling with a weather graphic indicating rain.

Visibility is 10.0 miles / 16.1 kilometers with Thick quick moving overcast running from horizon to horizon.

The UV rating is  0 out of 16, The moon is 99.2% illuminated, the moon phase is Waning Gibbous, Sunrise is 5:30 am↑ 65° Northeast, Sunset is 7:59 pm↑ 295° Northwest, Moonrise is 9:00 pm↑ 113° Southeast, Moonset is 6:10 am↑ 244° Southwest  and we'll have 14 hours 29 minutes of daylight today.  

We received 0.xx inches of rain here  over the past 24 hours.

For those of you who own, or can lay your hands on an ice cream maker to borrow, this post is for you!

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.