CHOCOLATE RUM  

1 cup Sugar 
2 tb Unbleached all-purpose flour 
1 large Egg; slightly beaten 
2 oz Unsweetened baking chocolate 
(;broken, 2 squares) 
1/2 ts Rum extract 
2 cups Light cream or chilled, half 
-and half 

Combine the sugar and flour, 
in a large microwave-safe bowl,
blending well, 

Gradually stir in the milk.
Blend in the egg and the backing chocolate pieces. 

Microwave on HIGH (100%) 
for 2 to 2 1/2 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 2-quart ice cream freezer
According to the manufacturer's directions