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 ts 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.