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An All-American 4th of July: Melted Milk Dud Ice Cream

An All-American 4th of July: Melted Milk Dud Ice Cream
An All-American 4th of July: Melted Milk Dud 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!

There comes a time in every man's life when we revert back to our childhood. Okay, that's a lie. We never really leave our childhood! Regardless, the other night while wasting money on a movie at the theater I bought a box of Milk Duds and the minute I popped one in my mouth, a rush of memories came back. The movie was the usual Hollywood piece of celluloid crap but the Milk Duds were pretty good.

So the next day I am in the test kitchen and we are making ice creams for various features coming up dealing with Summer and Summer foods. I get this bright idea to slowly melt some Milk Duds and then add them to some homemade vanilla ice cream -- a sort of chocolate/caramel swirl type of thing. I had no idea what to expect. It took a few batches before we got it down to the right consistency but I have to admit, the final product is just what any Milk Dud fan would dream of!

Ingredients needed to make Melted Milk Dud Ice Cream (makes about 4 cups):

  • 2 cups cream
  • 1 cup milk
  • 3/4 cup sugar
  • 1 Tbs. vanilla
  • 1/4 tsp. salt
  • 1 5oz. box Milk Duds


  1. In a sauce pan over medium heat whisk together the cream, milk, sugar, vanilla and salt. Continue whisking until the sugar has dissolved and the mixture is a tad more than warm (do not boil).
  2. Pour the cream mixture into a bowl and chill about 2 hours.
  3. In a sauce pan over low heat, add the Milk Duds and let them melt. You want them to melt slowly so the chocolate and caramel will blend.
  4. Pour the cream mixture into an ice cream machine and churn 20 minutes.
  5. While the ice cream is churning, slowly add the melted Milk Duds and churn an additional 5 minutes.
  6. Either serve directly from the ice cream machine or if you want a harder ice cream, freeze until ready to serve.

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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