Title: Chocolate Rum Ice Cream
Categories: Chocolate Dessert
Yield: 8 Servings
| 1 | c | Sugar |
| 2 | tb | All-purpose flour |
| 2 | c | Light cream; chilled |
| 1 | | Egg; slightly beaten |
| 2 | oz | Unsweeten baking chocolate; (2 sq.) broken in pieces |
| 1/2 | ts | 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 manufacturer's directions.