Chocolate Rum Ice Cream
Yield
8 servingsPrep
10 minCook
5 minReady
2 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
| 1 | large |
eggs
slightly beaten |
|
| 2 | ounces |
unsweetened chocolate
unsweetened |
|
| ½ | teaspoon |
rum extract
|
* |
| 2 | cups |
light cream (half&half)
chilled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 1 | large |
eggs
slightly beaten |
|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened |
|
| 2.5 | ml |
rum extract
|
* |
| 473 | ml |
light cream (half&half)
chilled |
|
Directions
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.
