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An All-American 4th of July: American Graffiti Vanilla Malt Ice Cream

An All-American 4th of July: American Graffiti Vanilla Malt Ice Cream
An All-American 4th of July: American Graffiti Vanilla Malt Ice Cream
Chef Larry Edwards/Casa de Cuisine

I think my favorite holiday may be the 4th of July. It gives me a chance to not only run around grilling to my hearts content without people thinking I am a mad man playing with fire and knives, but it gives me a chance to delve into what is considered to be true-blue (or true red/white and blue) American cooking. It's fun and that really is what cooking should be all about.

In this series called An All-American 4th of July, we will have some fun with some true American cooking. It will be tasty! It will be easy and it will give you a chance to celebrate the birth of the greatest nation on the face of this earth while filling your stomach with delicious morsels of Americana!

For my money (of which I don't have much of) there is not a film which captures pure Americana more than the George Lucas/ Francis Ford Coppola/ Steven Spielberg (yes, they all were involved) film entitled American Graffiti. Here you have small-town America; good old-fashioned rock-and-roll; the joys and heartbreaks of being a teenager; values and morals and yes, the always mysterious blonde of every boys fantasies! If I had to pick one of my favorite films of all-time, American Graffiti would be in the Top Ten and due to this, I created this ice cream as not only as my personal homage to this incredible piece of film-making and storytelling, but to the country I truly love because nothing says Americana more than ...malted milk!

Ice cream should always be served in its soft-stage for ultimate taste and texture. If you prefer your ice cream more "solid" freeze it until ready to use.

Ingredients needed to make American Graffiti Vanilla Malt Ice Cream (makes about 6 cups):

  • 1 cup milk
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 3/4 cup malted milk powder
  • 1 Tbs. vanilla


  1. In a medium saucepan over medium heat, stir together the milk, heavy cream, sugar, salt and malted milk powder until the sugar and malted milk powder have dissolved.
  2. Remove the pan from the heat and stir in the vanilla.
  3. Pour the mixture into a bowl and chill 2 hours.
  4. Pour the mixture into an ice cream machine and churn 20 minutes before serving.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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