1 c. sugar
2 tbsp. all purpose flour
1 c. milk
1 egg, slightly beaten
2 sq. unsweetened baking chocolate, broken into pieces (2 oz.)
1/2 tsp. rum extract
2 c. chilled light cream

In large microwave safe bowl combine sugar and flour, gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; blend with whisk until mixture is smooth. Chill thoroughly. Add light cream to chilled mixture; blend well. Freeze in 2 quart ice cream freeze according to manufacturer's directions.