Chocolate Rum Ice Cream

Recipe Ingredients

1 cup	198g / 7oz	Sugar
2 tablespoons	30ml	Unbleached all-purpose flour
1 tablespoon	15ml	Egg - slightly beaten (large)
2 oz	56g	Unsweetened baking chocolate - broken, 2 squares
1/2 teaspoon	2.5ml	Rum extract
2 cups	474ml	Light cream - chilled, OR half and half

Recipe Instructions

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.

Source:
Eagle Brand Recipe

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