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1 c Sugar
2 oz. Unsweetened baking chocolate - (2 sq.) broken in pieces
2 tb All-purpose flour
2 c Light cream; chilled
1/2 tsp. Rum extract
1 Egg; slightly beaten
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.