Chocolate Rum Ice Cream

1 c Sugar
2 tb All-purpose flour
2 c Light cream; chilled
1 Egg; slightly beaten
2 oz Unsweeten baking chocolate; (2 sq.) broken in pieces
1/2 ts Rum extract 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 wire whisk until mixture is smooth. Chill thoroughly.
Add light cream to chilled mixture; blend well. Freeze in
2-quart ice cream freezer according to manufacturer's directions.