Chocolate Rum Ice Cream -

2 tb Unbleached All-Purpose Flour

1 lg Egg; Slightly Beaten

2 oz Unsweetened Baking Chocolate

2 Squares 1/2 ts Rum Extract

2 c Light Cream; Chilled, Half

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.