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

Combine the sugar and flour, in a large e-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
manufacturers directions.