1 1/2 c. milk
2 sq. (2 oz.) unsweetened chocolate
3/4 c. sugar
2 tbsp. all-purpose flour
1/8 tsp. salt
2 eggs
1 1/2 tsp. rum extract

In a heavy 2 quart saucepan scald milk. Add chocolate; stir until blended. Mix sugar, flour, salt; stir in 1/2 cup milk chocolate mixture to make a smooth paste, return all to saucepan. Over low heat, cook, stirring constantly until thickened. Beat eggs slightly, stir in milk mixture, then return all to saucepan. Cook 2 additional minutes. Cool in refrigerator, then add rum extract and cream. Chill thoroughly. Freeze according to directions. Makes 1 1/2 quarts.