Recipe by: Hershey's 'Fabulous Desserts' MICROWAVE DIRECTIONS: 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 2½ 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. Joyce Burton PDPP83A.
Your Chocolate Rum Ice Cream is ready. Bon appetit!
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