Chocolate Rum Ice Cream
Yield: 8 Servings
1 cup sugar
2 tablespoon all-purpose flour
2 cups milk
1 egg slightly beaten
2 oz unsweetened baking chocolate (2 sq) broken into pieces
1/2 teaspoon Rum extract
2 c heavy cream or light cream chilled
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 heavy cream to chilled mixture; blend well.
Freeze in 2-quart ice cream freezer according to manufacturer's directions.
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