8405, 8420, 8455-X,
8550-X, 8605, 8620
Electric Ice Cream Maker
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
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IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts
inside. Power Unit never needs lubrication. Do not attempt to service this
product.
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. Read all instructions before using.
2. To protect against electrical shock, do not immerse cord, plug, or
motor in water or other liquid.
3. Close supervision is necessary when any appliance is used by or
near children.
4. Unplug from outlet when not in use and before putting on or taking
off parts, and before cleaning.
5. Avoid contacting moving parts.
POLARIZED PLUG
is appliance has a polarized plug (one blade is wider
than the other). As a safety feature, this plug will fit in a
polarized outlet only one way. If the plug does not fit fully
in the outlet, reverse the plug. If it still does not fit, contact a
qualified electrician. Do not attempt to defeat this safety feature.
6. Do not operate any appliance with a damaged cord or plug or after
the appliance malfunctions, or has been dropped or damaged in any
manner. See warranty to return for examination, repair, or electrical
or mechanical adjustment.
7. The use of accessory attachments (not recommended or sold by
Rival®) may cause fire, electric shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch heated
surfaces, including the stove.
10. Do not use appliance for other than intended use.
11. Do not operate your Ice Cream Maker dry. Always have ice cream
mixture in the ICE CREAM CAN when you plug in your appliance.
12. The ICE CREAM CAN should be thoroughly towel dried after use and
washing. If the ICE CREAM CAN is left to “air dry”, water spots may
appear.
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KNOW YOUR ICE CREAM MAKER
MAKER SIZE
WOOD BUCKET: 8455-X (4 quart), 8550-X (5 quart)
PLASTIC BUCKET: 8401 (4 quart), 8420 (4 quart),
8405 (4 quart tall), 8605 (6 quart), 8620 (6 quart)
For best results use Rival® Rock Salt
4 Quart
5 Quart
6 Quart
ROCK SALT for making ice cream
3 Cups
2 Cups
17 lbs.
31⁄2 Cups
21⁄2 Cups
22 lbs.
4 Cups
3 Cups
25 lbs.
ROCK SALT for hardening ice cream
•
•
Mot or Drive
CRUSHED ICE for making and hardening ice cream
motor drive
Top mounted. Engages stem of DASHER.
Cork
cork
4. Place filled ICE CREAM CAN in BUCKET. Make sure ICE CREAM CAN
is centered and engages with bottom of BUCKET.
Used to plug hole in COVER when
hardening and ripening ice cream.
cover
5. Place MOTOR DRIVE over ICE CREAM CAN so that stem of DASHER
engages hole in bottom of MOTOR DRIVE. Rotate ICE CREAM CAN
slightly until MOTOR DRIVE engages ICE CREAM CAN COVER. Fit the
two tabs at the end of MOTOR DRIVE into tab plate. Lower the
rounded tab (at other end of MOTOR DRIVE) onto latch plate. Rotate
latch lock over rounded tab. Plug power cord into 120 volt AC outlet.
•
•
Cover
dasher
Tab in COVER fits notch in ice cream can.
Dasher
Stem on top fits through hole in center of
COVER, and engages MOTOR DRIVE.
ice cream can
tab plates
latch
•
•
Ice Cream Can
6. While ice cream maker is running, distribute 2 inches of ice around
bottom of BUCKET. Sprinkle approximately 1/4 cup salt uniformly
over layer of ice.
Container holds ice cream mixture.
Drain Hole
Allows salt water to flow freely out of
BUCKET.
Exception: For Models 8455-X and 8550-X, layer 1 inch of ice
drain hole
bucket
with 1/2 cup salt.
(See “Hints”) NOTE: The DASHER does not move, the ICE CREAM
CAN turns around it.
•
Bucket
Latch and tab plates secure MOTOR DRIVE.
Drain hole located near top of BUCKET. Holds rock salt and ice.
7. Continue adding layers of ice, with salt between layers, until ice level
reaches top of rotating ICE CREAM CAN. NOTE: Should ice cream
maker stop before churning is complete (approximately 20-40
minutes), check to see if large ice cubes are jammed against the
rotating ice cream can.
(See “Important Points”)
8. Ice cream should churn about 20-40 minutes or until motor stops.
Unplug and remove MOTOR DRIVE.
9. Clear ice and salt away from top of ice cream can. Wipe carefully to
remove salt and water before removing the COVER. Lift out DASHER
and scrape clean with a rubber spatula. Pack ice cream down into
ICE CREAM CAN.
HOW TO USE YOUR ICE CREAM MAKER
NOTE: Before using for the first time, wash all parts except
MOTOR DRIVE (see “HOW TO CLEAN YOUR ICE CREAM MAKER”).
1. Pour chilled ice cream mixture into cooled ICE CREAM CAN. Fill ICE
CREAM CAN only 3/4 full, as mixture will expand during freezing.
2. Insert DASHER. Be sure that bottom of DASHER fits indentation at
bottom of ICE CREAM CAN.
3. Place COVER on ICE CREAM CAN.
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IMPORTANT POINTS
HOW TO HARDEN AND RIPEN ICE CREAM
1. Pack ice cream down into ICE CREAM CAN and replace COVER. Put
cork into hole on COVER.
2. Drain off salt water through drain hole in side of BUCKET.
TO ACHIEVE A SMOOTH TEXTURED ICE CREAM: Carefully follow the
ice and salt amounts indicated. As the ice melts and the ice level
decreases, add small amounts of ice to maintain the original level.
TO LOOSEN JAMMED ICE: Unplug the power cord and twist ice cream
can several times. Plug in cord to restart churning process. If jamming
continues, add 2 cups of water to BUCKET.
3. Repack ice and salt layers (see “How To Use Your Ice Cream Maker”,
previous section) covering entire ICE CREAM CAN including COVER.
4. Cover the BUCKET with a folded towel or a few newspapers for
insulation and allow to harden for two to three hours. Hardening
time varies with type of ice cream mixture used.
HOME FREEZER METHOD
Ice Cream Can:
1. Pack ice cream down into ICE CREAM CAN and replace COVER. Put
cork into hole on COVER.
ICE CREAM should churn approximately 25-40 minutes or until motor
3
stops. If you choose to churn less than the /4 volume of liquid recipe, the
motor may not stop. Occasionally check mixture until ice cream looks like
fluffy mashed potatoes. Unplug and remove MOTOR DRIVE.
DRAIN HOLE: Check frequently to make sure salt water flows freely
through the hole. A plugged drain hole may allow salt water to seep into
the ICE CREAM CAN and ruin the ice cream.
2. Place in home freezer for several hours.
SET IN SINK or above sink drain to catch excess water.
Plast ic Cont ainers:
1
1. Spoon ice cream into plastic container; allow /2 inch for expansion.
RECIPES
DELICIOUS HOMEMADE ICE CREAM
For great tasting homemade ice cream,
use Rival’s Quick and Easy Ice Cream
Mixes to create your favorite recipes.
Cover with a tight-fitting lid.
2. Place in home freezer for several hours.
HOW TO CLEAN YOUR ICE CREAM MAKER
MOTOR DRIVE: Unplug. Never put MOTOR DRIVE in water. Wipe with a
slightly damp cloth. MOTOR DRIVE never needs lubrication.
It’s fast, easy, and tastes great!
ICE CREAM CAN, COVER, AND DASHER: Wash in hot, soapy water. Rinse
and dry thoroughly. Important: ICE CREAM CAN should be towel dried;
if left to “air dry,” water spots may appear. Do not replace COVER until
ice cream can is dry. Do not put any parts in dishwasher.
ICE CREAM BUCKET: After every use, clean thoroughly to remove salt
water residue.
Rival’s ice cream mixes are packed in
convenient 8 oz packets. Each packet
makes up to 2 quarts of delicious ice cream.
Available at many retail stores or for more information please visit
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CINNAMON BLACK WALNUT ICE CREAM
THE RECIPES
4 Quart
5 Quart
6 Quart
4 cups whipping cream
4 cups half and half
5 cups whipping cream
5 cups half and half
6 cups whipping cream
6 cups half and half
HINT FOR LOWER-FAT RECIPES
1
2 cups sugar
2 ⁄2 cups sugar
3 cups sugar
For lower fat content, substitute 1% milk for whole milk, whole milk for half
and half; and evaporated skim milk for whipping cream. Higher fat dairy
products – such as whipping cream – create a smooth, rich and creamy
dessert. Lower fat dairy products create a lighter dessert with a slightly
different texture.
1
1
3
2 ⁄2 cups chopped black walnuts 3 ⁄8 cups chopped black walnuts 3 ⁄4 cups chopped black walnuts
1
1 tablespoons vanilla extract
1 tablespoon plus
1 ⁄2 tablespoons vanilla extract
3
1
1 teaspoon cinnamon
⁄4
teaspoon vanilla extract
1 ⁄2 teaspoons cinnamon
1
1
3
⁄
2
teaspoon salt
1 ⁄4 teaspoon cinnamon
⁄
4
teaspoon salt
1
⁄
2
teaspoon salt
Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed.
OLD FASHIONED VANILLA ICE CREAM
4 Quart
5 Quart
6 Quart
1
1
CHOCOLATE ICE CREAM
2 ⁄4 cups sugar
3 cups sugar
3 ⁄2 cups sugar
1
1
1
⁄
4
cup plus 2 tablespoons flour
teaspoon salt
⁄
2
cup flour
⁄
2
cup flour
4 Quart
5 Quart
6 Quart
1
1
3
2
1
⁄
2
⁄
2
1
teaspoon salt
⁄
4
teaspoon salt
2 ⁄3 cups sugar
3 ⁄3 cups sugar
4 cups sugar
1
5 cups milk
6 ⁄4 cups milk
7 cups milk
2 tablespoons cornstarch
2 ⁄2 tablespoons cornstarch
3 tablespoons cornstarch
1
1
3
4 eggs, beaten
5 eggs, beaten
6 eggs, beaten
⁄2
teaspoon salt
⁄
2
1
teaspoon salt
⁄4
teaspoon salt
4 cups whipping cream
2 tablespoons vanilla extract
5 cups whipping cream
2 tablespoons plus
6 cups whipping cream
3 tablespoons vanilla extract
6 cups milk
4 eggs, beaten
7 ⁄2 cups milk
5 eggs, beaten
9 cups milk
6 eggs, beaten
1
1
1 ⁄2 teaspoon vanilla extract
6 squares semisweet chocolate, 7 ⁄2 squares semisweet
9 squares semisweet chocolate,
melted
2 cups half and half
3 cups whipping cream
1 tablespoon vanilla extract
melted
chocolate, melted
1
2
1 ⁄3 cup half and half
1 ⁄3 cup half and half
Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium
heat approximately 15 minutes or until thickened, stirring constantly.
Gradually stir about 1 cup of hot mixture into the beaten eggs. Add egg mixture to
remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat.
Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled
mixture, stirring with wire whisk to combine. Freeze as directed.
Cookies and Cream Ice Cream: Crumble chocolate sandwich cookies (25 cookies for
4 quart, 30 cookies for 5 quart, or 40 cookies for 6 quart) into mixture before
freezing.
1
2 cups whipping cream
2 teaspoons vanilla extract
2 ⁄2 cups whipping cream
2 ⁄2 teaspoons vanilla extract
1
Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk.
Cook over medium heat until mixture comes to a simmer, stirring constantly.
Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining
hot mixture, stirring constantly. Cook and stir over low heat until slightly thickened
(about 2 minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth.
Stir in half and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze
as directed.
Coffee Ice Cream: Combine instant coffee (4 tablespoons for 4 quart,
5 tablespoons for 5 quart, or 6 tablespoons for 6 quart) with sugar, flour and salt.
Continue as directed.
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CHOCOLATE CHIP ICE CREAM
ROCKY ROAD ICE CREAM
4 Quart
5 Quart
6 Quart
4 Quart
5 Quart
6 Quart
1
1
1
2 cups milk
2 ⁄2 cups milk
3 cups milk
2 ⁄2 cups milk
3 ⁄4 cups milk
4 cup milk
1
3
1
3
6 squares (1 oz. each)
semisweet chocolate
7 ⁄2 squares (1 oz. each)
9 squares (1 oz. each)
semisweet chocolate
2 ⁄4 cups sugar
3 ⁄2 cups sugar
3 ⁄4 cups sugar
1
1
semisweet chocolate
1 teaspoon salt
1 ⁄8 teaspoon salt
1 ⁄4 teaspoon salt
3
1
3
1
1
1 ⁄4 cups sugar
2 ⁄4 cup sugar
2 ⁄4 cup sugar
2 ⁄2 cups half and half
3 /8 cups half and half
4 cups half and half
1
1
3
1
3
⁄2
teaspoon salt
⁄
2
1
teaspoon salt
⁄4
teaspoon salt
1 ⁄2 teaspoons vanilla extract
1 ⁄4 teaspoons vanilla extract
2 teaspoons vanilla extract
1
1
2 cups half and half
2 ⁄2 cups half and half
3 cups half and half
6 cups whipping cream
12 oz. (2 cups) grated
semisweet chocolate or
chocolate chips
7 ⁄2 cups whipping cream
9 ⁄2 cups whipping cream
1
1
1 tablespoon vanilla extract
4 cups whipping cream
2 cups mini marshmallows
1 ⁄2 tablespoons vanilla extract 2 tablespoons vanilla extract
15 oz. (2 ⁄2 cups) grated
18 oz. (3 cups) grated
semisweet chocolate or
chocolate chips
5 cups whipping cream
6 cups whipping cream
semisweet chocolate or
chocolate chips
1
2 ⁄2 cups mini marshmallows
3 cups mini marshmallows
1
3
1
1 ⁄2 cups chocolate chips
1 ⁄4 cups chocolate chips
2 ⁄4 cups chocolate chips
3
1
Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and
salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and
refrigerate 30 minutes. Freeze as directed.
After removing DASHER, immediately stir in chocolate.
Mint Chocolate Chip: Add peppermint extract (2 teaspoons for 4 quart,
21/2 teaspoons for 5 quart, or 1 tablespoon for 6 quart) and green food coloring (1/2
teaspoon for 4 quart, 1/2 teaspoon plus 1/8 teaspoon for 5 quart, or
3/4 teaspoon for 6 quart) to mixture before refrigerating. Proceed as directed.
1 cup chopped pecans
1 ⁄4 cups chopped pecans
1 ⁄2 cups chopped pecans
Combine milk and semisweet chocolate in saucepan. Stirring constantly, cook over
medium heat until chocolate is melted. Remove from heat. Add sugar and salt. Stir
until dissolved. Stir in remaining ingredients. Cover and refrigerate 30 minutes. Freeze
as directed.
PEPPERMINT ICE CREAM
4 Quart
5 Quart
6 Quart
1
1
VANILLA ICE CREAM
2 ⁄2 cups milk
3 ⁄8 cups milk
4 cups milk
3 cups sugar
1
2 cups sugar
2 ⁄2 cups sugar
1
1
4 Quart
5 Quart
6 Quart
1 teaspoon salt
1 ⁄8 teaspoon salt
1 ⁄4 teaspoon salt
1
1
1
2 cups milk
2 ⁄2 cups milk
3 cups milk
2 ⁄2 cups half and half
3 ⁄8 cups half and half
4 cups half and half
3
1
3
1
3
1 ⁄4 cups sugar
2 ⁄2 cups sugar
2 ⁄4 cups sugar
1 ⁄2 teaspoons vanilla extract
1 ⁄4 teaspoon vanilla extract
2 teaspoons vanilla extract
9 cups whipping cream
3 cups peppermint candy
1
1
3
1
⁄2
teaspoon salt
⁄
2
1
teaspoon salt
⁄4
teaspoon salt
6 cups whipping cream
2 cups peppermint candy
7 ⁄2 cups whipping cream
1
2 cups half and half
2 ⁄2 cups half and half
3 cups half and half
2 ⁄2 cups peppermint candy
1
1 tablespoon vanilla extract
4 cups whipping cream
1 ⁄2 tablespoon vanilla extract
2 tablespoon vanilla extract
6 cups whipping cream
5 cups whipping cream
Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and
salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and
refrigerate 30 minutes. Place peppermint candy in a plastic bag. Break into large
pieces (about 1/4-inch) with a mallet or rolling pin. Stir into chilled mixture. Freeze as
directed.
Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and
salt. Stir until dissolved. Stir in half and half, vanilla extract and whipping cream. Cover
and refrigerate 30 minutes. Freeze as directed.
Strawberry: Add pureed strawberries (4 cups for 4 quart, 5 cups for 5 quart, or
6 cups for 6 quart) to chilled mixture before freezing.
Banana: Add mashed bananas (3 cups for 4 quart, 31/2 cups for 5 quart, or 4 cups
for 6 quart) to chilled mixture before freezing.
Peach: Add pureed peaches (4 cups for 4 quart, 5 cups for 5 quart, or 6 cups for
6 quart) to chilled mixture before freezing.
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PRALINE ALMOND FUDGE ICE CREAM
STRAW BERRY ICE
4 Quart
5 Quart
6 Quart
4 Quart
5 Quart
6 Quart
1
3
1
1
2 ⁄4 cups light brown sugar
2 ⁄4 cups light brown sugar
3 ⁄2 cups light brown sugar
2 quarts fresh or frozen
strawberries, thawed
1 cup sugar
2 cups water
2 tablespoons lemon juice
2 ⁄2 quarts fresh or frozen
3 quarts fresh or frozen
strawberries, thawed
1
1
1
1
⁄
4
cup plus 2 tablespoons flour
teaspoon salt
⁄
4
cup plus 3 ⁄2 tablespoons flour ⁄2 cup flour
strawberries, thawed
1
1
3
1
1
⁄
2
⁄
2
1
teaspoon salt
⁄4
teaspoon salt
1 ⁄4 cup sugar
1 ⁄2 cup sugar
1
5 cups milk
4 eggs, beaten
4 cups whipping cream
2 tablespoons vanilla extract
2 cups slivered almonds
3 tablespoons butter
6 ⁄4 cups milk
5 eggs, beaten
7 cups milk
2 ⁄2 cup water
3 cups water
1
6 eggs, beaten
2 tablespoons plus 1 ⁄2 teaspoon 3 tablespoons lemon juice
lemon juice
5 cups whipping cream
6 cups whipping cream
1
2 ⁄2 tablespoons vanilla extract 3 tablespoons vanilla extract
1
2 ⁄2 cups slivered almonds
3 cups slivered almonds
Puree strawberries and combine with sugar. Let stand 2 hours. Add water and lemon
juice. Cover; refrigerate 30 minutes. Freeze as directed.
3
3 ⁄4 tablespoons butter
5 tablespoons butter
1
1
1 cup chocolate fudge topping 1 ⁄4 cup chocolate fudge topping 1 ⁄2 cup chocolate fudge topping
VANILLA ICE MILK
Combine brown sugar, flour and salt in a saucepan. Gradually stir in milk. Cook over
medium heat about 15 minutes or until thickened, stirring constantly. Gradually stir
about 1 cup of the hot mixture into the beaten eggs. Add to remaining hot mixture,
stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine
whipping cream and vanilla in large bowl; add chilled mixture, stirring with a wire
whisk to combine. Sauté almonds in butter over low heat about 5 minutes. Stir into
ice cream mixture. Freeze as directed. Swirl chocolate fudge topping through ice
cream after it has stopped churning. (NOTE: This is easier to do as you transfer ice
cream into another container.)
4 Quart
5 Quart
6 Quart
3
1
3 cups skim milk
3 ⁄4 cups skim milk
4 ⁄2 cups skim milk
1
3
1
1 ⁄2 cups sugar
1 ⁄4 cups sugar
2 ⁄4 cups sugar
1
1
1
⁄
4
teaspoon salt
⁄
4
teaspoon salt
⁄
4
teaspoon salt
1
1
9 cups whole milk
1 ⁄2 teaspoon vanilla extract
11 ⁄4 cups whole milk
1 ⁄4 teaspoons vanilla extract
13 ⁄2 cups whole milk
2 ⁄4 teaspoons vanilla extract
1
3
1
Thoroughly combine all ingredients. Cover and refrigerate 30 minutes. Freeze as
directed. Stir after freezing to blend any unfrozen skim milk into frozen mixture.
SPICED CIDER SORBET
CHOCOLATE ICE MILK
4 Quart
5 Quart
6 Quart
4 Quart
5 Quart
6 Quart
4 cups apple cider or apple juice 5 cups apple cider or apple juice 6 cups apple cider or apple juice
1
1
3
2 ⁄2 cups skim milk
3 ⁄8 cups skim milk
3 ⁄4 cups skim milk
1
2 cups sugar
2 ⁄2 cups sugar
3 cups sugar
1
1
3
8 ⁄2 cups whole milk
10 ⁄2 cups whole milk
12 ⁄4 cups whole milk
1
1
1 teaspoon whole cloves
4 whole cinnamon sticks
1 ⁄4 teaspoon whole cloves
1 ⁄2 teaspoons whole cloves
4 squares semisweet chocolate 5 squares semisweet chocolate 6 squares semisweet chocolate
5 whole cinnamon sticks
6 whole cinnamon sticks
2
1
2 ⁄3 cups sugar
3 ⁄3 cups sugar
4 cups sugar
4 cups unsweetened applesauce 5 cups unsweetened applesauce 6 cups unsweetened applesauce
1
1
1 teaspoon salt
1 ⁄4 teaspoon salt
1 ⁄2 teaspoon salt
1
2 cups cranberry juice
2 ⁄2 cups cranberry juice
3 cups cranberry juice
1
2 teaspoons vanilla extract
2 ⁄2 teaspoons vanilla extract
2 tablespoons vanilla extract
1
1
1
⁄
4
cup lemon juice
⁄
4
cup plus 1 tablespoon
lemon juice
⁄
3
cup lemon juice
Combine skim and whole milk in saucepan. Add semisweet chocolate. Cook over
medium heat until chocolate is melted, stirring constantly. Remove from heat. Add
sugar and salt. Stir until dissolved. Stir in vanilla. Cover and refrigerate 2 hours. Freeze
as directed. Stir after freezing to blend any unfrozen skim milk into frozen mixture.
Combine apple cider/juice, sugar, cloves and cinnamon sticks in saucepan. Bring to a
boil over medium heat , stirring occasionally. Boil 5 minutes. Remove from heat.
Remove cloves and cinnamon sticks with a slotted spoon; discard. Stir in applesauce,
cranberry and lemon juices. Cover refrigerate 1 hour. Freeze as directed.
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FROZEN CINNAMON NUT YOGURT
FROZEN CHERRY YOGURT
4 Quart
5 Quart
6 Quart
4 Quart
5 Quart
6 Quart
8 cups vanilla yogurt
2 cups sugar
10 cups vanilla yogurt
12 cups vanilla yogurt
3 cups sugar
4 cups fresh or frozen dark,
sweet cherries, pitted and
thawed
5 cups fresh or frozen dark,
sweet cherries, pitted and
thawed
6 cups fresh or frozen dark,
sweet cherries, pitted and
thawed
1
2 ⁄2 cups sugar
1
1 teaspoon cinnamon
1 ⁄2 teaspoons cinnamon
1 tablespoon cinnamon
1
1
1
⁄
4
teaspoon salt
⁄
4
1
teaspoon salt
⁄
4
teaspoon salt
8 cups plain yogurt
2 cups whipping cream
10 cups plain yogurt
12 cups plain yogurt
3 cups whipping cream
1
2 cups whipping cream
2 teaspoons vanilla extract
2 cups walnut pieces
2 ⁄2 cups whipping cream
2 ⁄2 teaspoons vanilla extract
3 cups whipping cream
1 tablespoon vanilla extract
3 cups walnut pieces
2 ⁄2 cup whipping cream
1
1
1
3
1 ⁄4 cups sugar
1 ⁄2 cup sugar
1 ⁄4 cups sugar
1
1
2 ⁄2 cups walnut pieces
2 tablespoons vanilla extract
2 ⁄2 tablespoons vanilla extract 3 tablespoons vanilla extract
Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl. Stir in
whipping cream and vanilla. Add nuts. Cover and refrigerate 30 minutes. Freeze
as directed.
Puree half of the cherries. Set aside remaining whole cherries. Combine pureed
cherries with yogurt, whipping cream, sugar and vanilla. Cover and refrigerate 30
minutes. Freeze as directed. Remove DASHER and stir in reserved whole cherries
before hardening and ripening.
FROZEN STRAW BERRY YOGURT
FROZEN BLUEBERRY YOGURT
4 Quart
5 Quart
6 Quart
8 cups plain yogurt
3 cups frozen, sliced straw-
berries in syrup, thawed
10 cups plain yogurt
12 cups plain yogurt
4 Quart
5 Quart
6 Quart
3
1
1
3 ⁄4 cups frozen, sliced straw-
4 ⁄2 cups frozen, sliced straw-
5 cups fresh or frozen
blueberries, thawed
5 cups plain yogurt
2 cups half and half
2 cups sugar
6 ⁄4 cups fresh or frozen
8 cups fresh or frozen
blueberries, thawed
8 cups plain yogurt
3 cups half and half
3 cups sugar
berries in syrup, thawed
berries in syrup, thawed
blueberries, thawed
1
3
1
1
1 ⁄2 cup sugar
2 cups whipping cream
1 ⁄4 cup sugar
2 ⁄4 cups sugar
6 ⁄4 cups plain yogurt
1
1
2 ⁄2 cup whipping cream
3 cups whipping cream
2 ⁄2 cups half and half
1
2 ⁄2 cups sugar
Thoroughly combine all ingredients in mixing bowl. Cover and refrigerate 30 minutes.
Freeze as directed.
Mash blueberries and combine with remaining ingredients. Cover and refrigerate 30
minutes. Freeze as directed.
FROZEN PIÑA COLADA YOGURT
FROZEN BANANA YOGURT
4 Quart
5 Quart
6 Quart
8 cups vanilla yogurt
1 cup sugar
10 cups vanilla yogurt
12 cups vanilla yogurt
4 Quart
5 Quart
6 Quart
1
1
1 ⁄4 cups sugar
1 ⁄2 cups sugar
8 cups vanilla yogurt
10 cups vanilla yogurt
12 cups vanilla yogurt
1
1
2 cans crushed pineapple,
2 ⁄2 cans crushed pineapple,
3 cans crushed pineapple,
2 cups sugar
2 ⁄2 cups sugar
3 cups sugar
1
1
1
1
1
1
undrained (15 ⁄4 oz.)
undrained (15 ⁄4 oz.)
undrained (15 ⁄4 oz.)
⁄4
teaspoon salt
⁄
4
1
teaspoon salt
⁄
4
teaspoon salt
1
1
1 can cream of coconut
(15 oz. can)
1 ⁄4 can cream of coconut
1 ⁄2 cans cream of coconut
2 cups whipping cream
2 ⁄2 cups whipping cream
3 cups whipping cream
1 tablespoon vanilla extract
1
(15 oz. can)
1 /4 cup whipping cream
(15 oz. can)
2 teaspoons vanilla extract
2 cups ripe, mashed bananas
2 ⁄2 teaspoons vanilla extract
1
1
1
1
1 cup whipping cream
1 ⁄2 cups whipping cream
4 ⁄3 cups ripe, mashed bananas 5 ⁄4 cups ripe, mashed bananas
1
3
1
1 ⁄2 teaspoons rum flavoring
1 /4 teaspoon rum flavoring
2 ⁄4 teaspoon rum flavoring
Thoroughly combine yogurt, sugar, salt, whipping cream and vanilla in mixing bowl.
Cover and refrigerate 30 minutes. Add mashed bananas to chilled mixture before
freezing. Freeze as directed.
Thoroughly combine yogurt and sugar in mixing bowl. Stir in remaining ingredients.
Cover and refrigerate 30 minutes. Freeze as directed.
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-15-
LIMITED ONE-YEAR WARRANTY
Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from date of
original purchase. If you have a claim under this warranty please follow these procedures:
1) Within the first 45 days from date of original purchase, defective product should be returned to original
place of purchase for replacement (with proof-of-purchase).
2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective
product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty
service visit:
www.rivalproducts.com
Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32 B Spur Drive, El Paso, TX
79906. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This
warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use,
or to damage to the product (not resulting from defect or malfunction) while in the possession of the
consumer. Rival disclaims all responsibility for consequential, incidental, or commercial losses caused
by the use of this product. Some states do not allow this exclusion or limitation of incidental or
consequential losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal
rights, and you may also have other legal rights which vary from state to state.
©2001, Rival
A Division of The Holmes Group
Printed in USA
8405/8420/8455-X/8550-X/8605/8620/428-0306
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