#MEwx Hot, muggy and rain/TStorms possible with Deeply Chocolate Gelato
Yes, we're still under a heat advisory between 11 A.M. and 8 P.M. this evening. Take it seriously folks, and for Pete's sake don't neglect your pets!
This morning we have partly sunny skies with a slight chance for showers and thunderstorms during morning hours, then scattered showers and thunderstorms in the afternoon. Some thunderstorms may produce gusty winds and heavy rainfall this afternoon. Hot with highs around 90°F with southwest winds around 10 mph. Heat index values in the upper 90s.
Tonight we'll have mostly cloudy conditions with scattered showers and thunderstorms during evening hours, then a chance of showers after midnight. Some thunderstorms may produce gusty winds and heavy rainfall. Humid with lows in the mid 60s. Southwest winds around 10 mph in the evening, becoming light and variable. Chance of rain 50 percent.
The readings from my weather instruments are:
Our outdoor temperature is 73.2°F, the humidity is 83%, the Dew point is 67.6°F with a heat index of xx.x°F.
The wind direction is West Northwest between 0.0 MPH and 0.1 MPH.
The Relative pressure is 29.91, the Absolute pressure is 29.71 and rising with a weather graphic indicating sun and clouds.
We didn't receive any rain here over the past 24 hours.
If you want to see real-time instrument readings from my personal weather station in my North field click Here. That will take you directly to my weather station.
Visibility is 10.0 miles / 16.1 kilometers with High and thin overcast skies and sun again.
The UV rating is 0 out of 16 (the sun is not up yet), The moon is 65.7% illuminated, the moon phase is Waning Gibbous, Sunrise is 4:58 am↑ 56° Northeast, sunset is 8:26 pm↑ 304° Northwest, Moonrise is 12:09 am↑ 103° East, Moonset is 11:25 am↑ 260° West and we'll have 15 hours 28 minutes of daylight today.
It's another scorcher out there today, so for those of you who have asked me for home-made ice cream recipes, this one is for you!
And yes, you need an ice cream maker of your own to make this. And no, not one bite of this is "healthy" or "good for you." IF that's what you want you're in the wrong place.
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.
Comments
Post a Comment