Ingredients Jump to Instructions ↓

  1. 1 c Sugar

  2. 2 tb Unbleached All-Purpose Flour

  3. 1 lg Egg; Slightly Beaten

  4. 2 oz Unsweetened Baking Chocolate

  5. 2 Squares 1/2 ts Rum Extract

  6. 2 c Light Cream; Chilled, Half

  7. 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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