Chocolate Rum Ice Cream
1 cup sugar
2 tablespoons all-purpose flour
2 cups light cream, chilled
1 egg, slightly beaten
2 ounces unsweetened baking chocolate, broken in pieces
1/2 teaspoon rum extract
In large microwave-safe bowl combine sugar and flour; gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; blend with wire whisk until mixture is smooth. Chill thoroughly. Add light cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturers directions.