Preparation:
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 direction |
