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Chocolate Rum Ice Cream


1 cup sugar
2 tbsp unbleached all-purpose flour
1 large egg, slightly beaten
2 oz unsweetened baking chocolate, broken, 2 square
1/2 tsp rum extract
2 cup light cream, chilled, half and half

Combine the sugar and flour, in a large microwave-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 manufacturer s directions.


Servings: 8



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