Chocolate Rum Ice Cream

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 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.

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