Recipe - Chocolate Rum Ice Cream

1 cup Sugar
2 tablespoon Unbleached AllPurpose Flour
1 lg Egg; Slightly Beaten
2 ounce Unsweetened Baking Chocolate
;Broken, 2 Squares
One half teaspoon Rum Extract
2 cup Light Cream; Chilled, Half
And Half

Combine the sugar and flour, in a large microwavesafe bowl, blending well,
and then gradually stirin the milk. Blend in the egg and the backing
chocolate pieces. Microwave on HIGH (100%) for 2 to 2 One half minutes, stirring
frequently, or just until the mixture boils and thickens. Add the rum
extract, blending it in, with a wire whisk, just until smooth and well
blended. Chill thoroughly. Add the light cream to the chilled mixture and
blend well. Freeze in a 2quart ice cream freezer according to the
manufacturer's directions.