Chocolate Rum Ice Cream
unbleached all-purpose flour
light cream (half&half)
Combine the sugar and flour, in a large microwave-safe bowl, blending well, and then gradually stir in the milk.
Blend in the egg and the backing chocolate pieces.
Microwave on HIGH (100%) for 2 to 2½ 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.