| 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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