| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Chocolate | 8 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 2 | tb | Unbleached All-Purpose Flour |
| 1 | lg | Egg; Slightly Beaten |
| 2 | oz | Unsweetened Baking Chocolate ;Broken, 2 Squares |
| 1/2 | ts | Rum Extract |
| 2 | c | Light Cream; Chilled, Half And Half |
INSTRUCTIONS
Combine the sugar and flour, in a large microwave-safe 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 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.
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