Electric Ice Cream Maker
GC8101/GC8151
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS (CONT.)
Freezer Canister. A rubber spatula or wooden spoon may be used,
when the appliance is in the OFF position.
14. Be sure that the voltage indicated on the name plate matches with
your home’s voltage.
15. During operation keep your hands and the cord away from hot parts
of the appliance during operation.
16. Never clean with scouring powders or hard implements.
17. Do not place or use the appliance on hot surfaces, such as stoves,
hotplates, or near open gas flames.
18. Do not expose the Freezer Canister to temperatures above
105° F/41°C. Do not clean Freezer Canister in dishwasher.
19. Do not place any part of the Unit in the dishwasher.
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.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than
he other). To reduce the risk of electric shock, this plug is
intended to fit into a polarized outlet only one way. If
the plug does not fit fully into the outlet, reverse the
plug. If it still does not fit, contact a qualified electrician.
Do not attempt to modify the plug in any way. If the plug fits loosely into
the AC outlet or if the AC outlet feels warm do not use that outlet.
-3-
KNOW YOUR ICE CREAM MAKER
ON/OFF SWITCH
MOTOR UNIT
MIXING FEEDER
COVER
PADDLE EXTENDER
PADDLE
FREEZER CANISTER
BEFORE YOU USE YOUR ICE CREAM MAKER
Remove all literature and packing materials from inside the ice cream
maker. Wash the Freezer Canister, Cover, and Paddle in warm, soapy
water. Be sure to rinse and dry all parts thoroughly. DO NOT IMMERSE
MOTOR UNIT IN WATER. To clean, wipe with a damp cloth.
FREEZING THE FREEZER CANISTER
The most important step in making frozen desserts is to make sure the
Freezer Canister is properly frozen. Your Ice Cream Maker features a
double insulated bowl and requires thorough freezing. For best results,
the Canister should be wrapped in a plastic bag and placed upright in
the back of your freezer, where the temperature is the coldest. Wrapping
your Canister in a plastic bag will guard against freezer burn. The length
of time necessary to properly freeze the Canister will depend on how
cold the freezer temperature is.
As there is liquid in between the Canister walls, shake the Canister to
check the ideal freezing condition; you should not hear any liquid
moving within the walls.
NOTE: Continually storing the Freezer Canister in the freezer allows you
the flexibility to make your favorite frozen dessert at a moment’s notice.
-4-
FREEZER TEMPERATURE
-30°C/-22°F
APPROX. MIN. FREEZING TIME
8–9 hours
-25°C/-13°F
12–13 hours
-18°C/0°F
20–22 hours
-15°C/5°F
24 hours or more
HOW TO USE YOUR ICE CREAM MAKER
Model GC8101 can make up to 1 quart of ice cream.
Model GC8151 makes up to 1.5 quarts of ice cream.
Due to an increase in volume during preparation, the
maximum amount must not exceed .5 quarts of liquid
for model GC8101, and 1 quart of liquid for model
GC8151. If using your own recipes, adapt the volume
of mixture to these amounts.
FIG. 1
FIG. 2
1. Make sure unit switch is in OFF position.
2. To assemble the ice cream maker, slide the Motor
Unit onto the Cover until it locks in place, two tabs
underneath will “click” into place (Fig.1).
3. Insert Paddle extender into Motor Unit opening
(Fig. 2).
4. Remove Freezer Canister from freezer.
5. Insert Paddle into Canister (Fig. 3).
6. Place Motor and Cover together on top of Canister so
that all the locking tabs are aligned and the extender
fits into the Paddle. Once you have made certain
everything is properly
together, rotate the Cover
clockwise slightly until the
FIG. 3
tabs “snap” into place (Fig.
4). Insert the plug into outlet, then turn the
Unit on immediately (Fig. 5). This will
prevent the Paddle from freezing onto the
Canister.
7. Pour the prepared ice cream mixture
FIG. 4
FIG. 5
-5-
HOW TO USE YOUR ICE CREAM MAKER (CONT.)
through the Mixing Feeder in the Canister.
Note: It is extremely important that the Canister be used
immediately after it is removed from the freezer, as it begins to thaw
once removed. First, make sure that the ice cream mixture is ready,
then remove the Canister from freezer.
8. Leave the machine on for approximately 20–40 minutes, or until the
mixture reaches the desired consistency. Do not turn the appliance
off during use, as the mixture may freeze and prevent the movement
of the Paddle. After 40 minutes turn unit OFF. See page 8 for further
instructions.
9. To add ingredients after the freezing process has begun, gently add
them through the Mixing Feeder.
10. To avoid overheating the Motor, the direction of the rotation will
change if the mixture becomes too thick. If the direction of rotation
continues to change, the mixture is completely prepared, TURN OFF
UNIT IMMEDIATELY.
11. Remove Paddle from ice cream. Only use rubber, plastic, or wooden
utensils to serve from the Canister bowl. Metal spoons may damage
the bowl.
12. To further harden the ice cream, you may put the Canister with the
ice cream contents into the freezer for a short period of time (no
more than 30 minutes). Long term freezing, however, should be
done in an airtight container.
AUTO SAFETY SHUTOFF:
This Ice Cream Maker is supplied with an auto safety shutoff. Should the
motor become overheated it will turn off. In order to restart the Ice
Cream Freezer the following steps must be followed:
1. Unplug the Ice Cream Freezer
2. Wait at least 20 minutes for the motor to cool.
3. Plug in and operate normally.
-6-
HOW TO CLEAN YOUR ICE CREAM MAKER
The Freezer Canister should be cleaned in warm water and mild
detergent, then dried thoroughly.
Never replace Canister in Freezer if it is still wet. Do not use sharp
utensils, scouring pads or abrasive detergents when cleaning Freezer
Canister.
The Motor Unit can be cleaned by using a damp cloth. Never immerse
Motor Unit in water.
Do not place canister in dishwasher!
HELPFUL HINTS
• Some recipes require the mixture to be pre-cooked. Make the recipe
at least one day ahead. This will allow the mixture to cool completely
and adds volume.
• Uncooked recipes will yield best results when an electric mixer is
used to cream the eggs and sugar. This helps increase volume in the
ice cream mixture. Eggs must be cooked properly. See our eggbased
recipes for instructions.
• Most ice cream recipes are a combination of cream, milk, eggs and
sugar. You can use any type of cream you like, but the type of cream
you use will affect the flavor and texture. The higher percentage of
fat, the richer the ice cream and the softer the texture. For example,
heavy cream has at least 36% fat, followed by: whipping cream
(30%), coffee or light cream (18%) and half & half (10%). Any
combination can be used, but make sure the liquid measurement
remains the same. For example, lighter ice creams can be made by
using more milk than cream, or by eliminating cream altogether.
Skim milk may be used, but there will be a noticeable difference in
texture and taste.
• The ice cream mixture will stay fresh in the refrigerator for several
days. Be sure to shake well before adding to the Canister.
• When pouring mixture into the Canister, be sure to stop at least 1"
(2.5 cm) from the top, as mixture will increase in volume during the
freezing process.
-7-
HELPFUL HINTS (CONT.)
• Alcohol inhibits the freezing process. To add alcohol to a recipe, add
when the mixture is semi-stiff.
• The flavor of a sorbet will depend greatly on the ripeness and
sweetness of the fruit and/or juice. If fruit is too tart, add sugar; if the
fruit is very ripe, decrease or omit the sugar. Freezing subdues
sweetness, so the recipe will not be quite as sweet when frozen.
• Artificial sweeteners can be used as a substitute for sugar.
NOTE: Heat affects the sweetness of artificial sweetener. Only add
artificial sweeteners to mixture that are cold or have been completely
cooled. When a recipe calls for heating liquid to dilute sugar, omit the
heating process and simply stir in the sweetener until it is well dissolved.
1 packet of sweetener = 2 teaspoons (10ml) sugar
6 packets = 1/4 cup (60ml)
8 packets = 1/3 cup (75ml)
12 packets = 1/2 (125ml)
• The ice cream mixture should be liquid when preparation starts. Do
not use stiff mixtures (i.e. whipped cream, frozen liquids).
• When adapting your own recipes to the maximum amount of 1
quart, you should change all ingredients to the same percentage.
• Do not operate the appliance longer than required. If after 40
minutes, the mixture is not yet solid, or has thawed again, do not
continue.
Possible reasons for mixture not freezing:
- the Freezer Canister was not cold enough
- the mixture was too warm
- the proportion of ingredients was incorrect
• Do not store prepared ice cream in the Freezer Canister for more
than a few days.
WASTE DISPOSAL
The liquid in the Freezer Canister contains no toxic materials. Dispose as
normal household waste.
-8-
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.
It’s fast, easy, and tastes great!
®
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
HINT FOR LOWER-FAT RECIPES
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.
-9-
RECIPES
IMPORTANT:
* The following recipes (pages 10-13) have been created using dairy
products produced in the UNITED STATES.
* Please see pages 14-17 for recipes that use dairy products produced
in CANADA.
EASY VANILLA ICE CREAM
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
1
1 cup whole milk
1 /2 cup whole milk
1
3
/
2
cup sugar
/4
cup sugar
Dash salt
Dash salt
1 cup half and half
2
/
3
cup half and half
cup whipping cream
teaspoon vanilla extract
1
1
/
3
/2
cup whipping cream
1 teaspoon vanilla extract
1
/
2
Combine milk, sugar and salt. Stir with a wire whisk until sugar is dissolved.
Stir in half and half, whipping cream and vanilla.
Pour into canister and freeze as directed on pages 4–5.
OLD FASHIONED VANILLA ICE CREAM
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
1
3
/2
cup sugar
/
4
cup sugar
1
Dash salt
/
8
teaspoon salt
3
1 cup whole milk
1 egg, beaten
1 /4 cup whole milk
2 eggs, beaten
1
1 cup whipping cream
2 teaspoons pure vanilla extract
1 /2 cup whipping cream
1 tablespoon pure vanilla extract
Combine sugar, salt and milk in saucepan. Cook over medium heat, stirring
occasionally until mixture almost boils. Reduce heat to low.
1
Gradually stir about /2 cup of hot milk into the beaten eggs. Add eggs to remaining
hot mixture. Cook over low heat, stirring constantly until slightly thickened, about 2–3
minutes. Remove from heat and refrigerate at least 2 hours.
Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk
to combine.
Pour into canister and freeze as directed on pages 4–5.
-10-
RECIPES
Variations: Add a variety of ingredients to the ice cream during the last 5 minutes of
1
freezing. Use /2 cup of any of the following: chocolate chips, crumbled chocolate
sandwich cookies, M&M’s, crushed peppermint candies, chocolate covered peanuts, etc.
Fruit: Add 1 cup of pureed fruit such as strawberries, bananas, peaches, blueberries, etc.
PRALINE ALMOND FUDGE ICE CREAM
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
1
3
/
2
cup light brown sugar
/
4
cup light brown sugar
teaspoon salt
1
dash salt
/
8
1
1
1 /2 cups whole milk
2 /4 cups whole milk
2 eggs, beaten
1 egg, beaten
2
/
3
cup whipping cream
1 cup whipping cream
2 teaspoons pure vanilla extract
1 tablespoon pure vanilla extract
1
3
/
2
cup slivered almonds
/
4
cup slivered almonds
1 tablespoon butter
2 tablespoons butter
1
1
/3
cup chocolate fudge topping
/2
cup chocolate fudge topping
Combine brown sugar, salt and milk in a saucepan. Cook over medium heat until
mixture starts to bubble around the edges. Gradually stir about 1 cup of hot milk into
the beaten eggs. Add to remaining hot milk, stirring constantly. Continue cooking 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.
Pour into canister and freeze as directed on pages 4–5. During last 5 minutes of
freezing pour chocolate fudge topping through opening in top of lid to combine into
the ice cream.
STRAWBERRY SORBET
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
2
2 /3 cups fresh or frozen (thawed) strawberries,
4 cups fresh or frozen (thawed) strawberries,
pureed
pureed
1
1
/
3
cup sugar
cup water
/2
cup sugar
2
/
3
1 cup water
2 teaspoons lemon juice
1 tablespoon lemon juice
Combine sugar and water in a small saucepan. Heat to boiling. Reduce heat and
simmer until sugar dissolves. Remove from heat and cool completely (1– 2 hours).
Combine with pureed strawberries and lemon juice.
Pour into canister and freeze as directed on pages 4–5.
-11-
RECIPES
EASY CHOCOLATE ICE CREAM
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
1
1 /3 cups chocolate milk
2 cups chocolate milk
cup sweetened, condensed milk
cup whipped dessert topping
1
1
/
4
cup sweetened, condensed milk
cup whipped dessert topping
/3
1
1
/
3
/2
Combine all ingredients. Pour into canister and freeze as directed on
pages 4–5.
CHOCOLATE ICE CREAM
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
1
1
1 /2 cups whole milk
2 /4 cup whole milk
2
/
3
cup sugar
1 cup sugar
Dash salt
Dash salt
2 ounces semisweet chocolate squares,
finely chopped
3 ounces semisweet chocolate squares,
finely chopped
1 egg, beaten
2 eggs, beaten
1
3
/
2
cup half and half
cup whipping cream
teaspoon vanilla extract
/
4
cup half and half
1
1
/
3
/
2
cup whipping cream
1 teaspoon vanilla extract
1
/
2
Combine milk, sugar, salt and chocolate in a saucepan. Cook over medium heat,
stirring constantly, until chocolate is melted and mixture almost boils. Gradually stir
about 1 cup of the hot mixture into the beaten eggs. Add the eggs to remaining hot
mixture. Cook and stir over low heat until slightly thickened (2 minutes). Stir in half
and half, whipping cream and vanilla. Cover and refrigerate for 2 hours.
Pour into canister and freeze as directed on pages 4–5.
-12-
RECIPES
CINNAMON WALNUT ICE CREAM
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
1
1 cup whole milk
1 /2 cups whole milk
2
/3
cup half and half
1 cup half and half
1
1
/3
cup whipping cream
cup sugar
/
2
cup whipping cream
cup sugar
1
3
/
2
/
4
2
/
3
cup chopped walnuts
teaspoons vanilla extract
teaspoon cinnamon
1 cup chopped walnuts
3
1
/
4
1 /4 teaspoons vanilla extract
1
1
/
4
/3
teaspoon cinnamon
Dash salt
Dash salt
Thoroughly combine all ingredients. Pour into canister and freeze as directed on
pages 4–5.
DOUBLE ALMOND CHOCOLATE ICE CREAM
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
1
1 cup whole milk
1 /2 cup whole milk
1
3
/2
cup sugar
/4
cup sugar
Dash salt
Dash salt
2 ounces semisweet chocolate square,
finely chopped
2 ounces semisweet chocolate square,
finely chopped
1 egg, beaten
2 eggs, beaten
1
1 cup whipping cream
1 /2 cup whipping cream
1
/2
teaspoon vanilla extract
teaspoon almond extract
cup chopped almonds
1 teaspoon vanilla extract
2 teaspoons almond extract
1 cup chopped almonds
1
/
2
1
/
2
Combine milk, sugar, salt and chocolate in saucepan. Cook over medium heat,
stirring constantly, until chocolate is melted and mixture almost boils. Gradually stir 1
cup of the hot mixture into the beaten egg. Pour eggs into the remaining hot mixture
and continue cooking over low heat until slightly thickened (2–3 minutes). Remove
from heat.
Stir in whipping cream, vanilla, almond extract and chopped almonds.
Cover and refrigerate 2 hours.
Pour into canister and freeze as directed on pages 4–5.
-13-
CANADIAN RECIPES
For best results, please use the following recipes when using dairy
products produced in CANADA.
EASY VANILLA ICE CREAM
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
1
1 cup whole milk
1 /2 cup whole milk
1
3
/
2
cup sugar
/4
cup sugar
Dash salt
Dash salt
1 cup table cream
1 cup table cream
1 teaspoon vanilla extract
1
/
2
teaspoon vanilla extract
Combine milk, sugar and salt. Stir with a wire whisk until sugar is dissolved.
Stir in table cream and vanilla.
Pour into canister and freeze as directed on pages 4–5.
OLD FASHIONED VANILLA ICE CREAM
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
1
3
/
2
cup sugar
/
4
cup sugar
1
Dash salt
/
8
teaspoon salt
1
1
/
2
cup whole milk
1 /4 cup whole milk
3 eggs, beaten
2 eggs, beaten
1
1 cup whipping cream
2 teaspoons pure vanilla extract
1 /2 cup whipping cream
1 tablespoon pure vanilla extract
Combine sugar, salt and milk in saucepan. Cook over medium heat, stirring
occasionally until mixture almost boils. Reduce heat to low.
1
Gradually stir about /2 cup of hot milk into the beaten eggs. Add eggs to remaining
hot mixture. Cook over low heat, stirring constantly until slightly thickened, about 2–3
minutes. Remove from heat and refrigerate at least 2 hours.
Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk
to combine.
Pour into canister and freeze as directed on pages 4–5.
Variations: Add a variety of ingredients to the ice cream during the last 5 minutes of
1
freezing. Use /2 cup of any of the following: chocolate chips, crumbled chocolate
sandwich cookies, M&M’s, crushed peppermint candies, chocolate covered peanuts, etc.
Fruit: Add 1 cup of pureed fruit such as strawberries, bananas, peaches, blueberries, etc.
-14-
CANADIAN RECIPES
PRALINE ALMOND FUDGE ICE CREAM
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
1
3
/
2
cup light brown sugar
/
4
cup light brown sugar
teaspoon salt
1
Dash salt
/
8
1
1 /4 cups whole milk
2 cups whole milk
3 eggs, beaten
2 eggs, beaten
3
1
/
4
cup whipping cream
1 /4 cups whipping cream
2 teaspoons pure vanilla extract
1 tablespoon pure vanilla extract
1
3
/
2
cup slivered almonds
/
4
cup slivered almonds
1 tablespoon butter
2 tablespoons butter
1
1
/3
cup chocolate fudge topping
/2
cup chocolate fudge topping
Combine brown sugar, salt and milk in a saucepan. Cook over medium heat until
mixture starts to bubble around the edges. Gradually stir about 1 cup of hot milk into
the beaten eggs. Add to remaining hot milk, stirring constantly. Continue cooking for
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.
Pour into canister and freeze as directed on pages 4–5. During last 5 minutes of
freezing pour chocolate fudge topping through opening in top of lid to combine into
the ice cream.
STRAWBERRY SORBET
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
2
2 /3 cups fresh or frozen (thawed) strawberries,
4 cups fresh or frozen (thawed) strawberries,
pureed
pureed
1
1
/
3
cup sugar
cup water
/2
cup sugar
2
/
3
1 cup water
2 teaspoons lemon juice
1 tablespoon lemon juice
Combine sugar and water in a small saucepan. Heat to boiling. Reduce heat and
simmer until sugar dissolves. Remove from heat and cool completely (1– 2 hours).
Combine with pureed strawberries and lemon juice.
Pour into canister and freeze as directed on pages 4–5.
-15-
CANADIAN RECIPES
EASY CHOCOLATE ICE CREAM
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
1
1 /3 cups chocolate milk
2 cups chocolate milk
cup sweetened, condensed milk
cup whipped dessert topping
1
1
/
4
cup sweetened, condensed milk
cup whipped dessert topping
/3
1
1
/
3
/2
Combine all ingredients. Pour into canister and freeze as directed on
pages 4–5.
CHOCOLATE ICE CREAM
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
1
1 /2 cups whole milk
2 cups whole milk
1 cup sugar
2
/
3
cup sugar
Dash salt
Dash salt
2 ounces semisweet chocolate squares,
finely chopped
3 ounces semisweet chocolate squares,
finely chopped
2 eggs, beaten
3 eggs, beaten
1
3
/
2
cup table cream
cup whipping cream
teaspoon vanilla extract
/
4
cup table cream
1
1
/
3
/
2
cup whipping cream
1 teaspoon vanilla extract
1
/
2
Combine milk, sugar, salt and chocolate in a saucepan. Cook over medium heat,
stirring constantly, until chocolate is melted and mixture almost boils. Gradually stir
about 1 cup of the hot mixture into the beaten eggs. Add the eggs to remaining hot
mixture. Cook and stir over low heat until slightly thickened (2 minutes). Stir in table
cream, whipping cream and vanilla. Cover and refrigerate for 2 hours.
Pour into canister and freeze as directed on pages 4–5.
-16-
CANADIAN RECIPES
CINNAMON WALNUT ICE CREAM
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
1
1 cup table cream
1 /2 cups table cream
2
/3
cup half and half
1 cup half and half
1
1
/3
cup whipping cream
cup sugar
/
2
cup whipping cream
cup sugar
1
3
/
2
/
4
2
/
3
cup chopped walnuts
teaspoons vanilla extract
teaspoon cinnamon
1 cup chopped walnuts
3
1
/
4
1 /4 teaspoons vanilla extract
1
1
/
4
/3
teaspoon cinnamon
Dash salt
Dash salt
Thoroughly combine all ingredients. Pour into canister and freeze as directed on
pages 4–5.
DOUBLE ALMOND CHOCOLATE ICE CREAM
1
Model GC8101 (1 Quart Capacity)
Model GC8151 (1 /2 Quart Capacity)
1
1 cup whole milk
1 /2 cup whole milk
1
3
/2
cup sugar
/4
cup sugar
Dash salt
Dash salt
2 ounces semisweet chocolate square,
finely chopped
2 ounces semisweet chocolate square,
finely chopped
2 eggs, beaten
3 eggs, beaten
1
1 cup whipping cream
1 /2 cup whipping cream
1
/2
teaspoon vanilla extract
teaspoon almond extract
cup chopped almonds
1 teaspoon vanilla extract
2 teaspoons almond extract
1 cup chopped almonds
1
/
2
1
/
2
Combine milk, sugar, salt and chocolate in saucepan. Cook over medium heat,
stirring constantly, until chocolate is melted and mixture almost boils. Gradually stir 1
cup of the hot mixture into the beaten egg. Pour eggs into the remaining hot mixture
and continue cooking over low heat until slightly thickened (2–3 minutes). Remove
from heat.
Stir in whipping cream, vanilla, almond extract and chopped almonds.
Cover and refrigerate 2 hours. Pour into canister and freeze as directed on pages 4–5.
-17-
NOTES
-18-
NOTES
-19-
SERVICE INSTRUCTIONS
1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty.
2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you
purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty.
3. If you have any questions or comments regarding this unit’s operation or believe any repair is necessary, please write to our
RIVAL
c/o JCS/THG, LLC
CONSUMER SERVICE DEPARTMENT
13120 JURUPA AVENUE
FONTANA, CA 92337
ONE (1) YEAR LIMITED WARRANTY
SAVE THIS WARRANTY INFORMATION
A. This Warranty applies only to the original purchaser of this product.
B. This Warranty applies ONLY to repair or replacement of any supplied or manufactured parts of this product that,
upon inspection by JCS/THG, LLC authorized personnel, is shown to have failed in normal use due to defects in
material or workmanship. JCS/THG, LLC will determine whether to repair or replace the unit. This Warranty does
not apply to installation expenses.
C. Operating this unit under conditions other than those recommended or at voltages other than the voltage
indicated on the unit, or attempting to service or modify the unit, will render this WARRANTY VOID.
D. Unless otherwise proscribed by law, JCS/THG, LLC shall not be liable for any personal injury, property or
any incidental or consequential damage of any kind resulting from malfunctions, defects, misuse, improper
installation or alteration of this product.
E. All parts of this product are guaranteed for a period of 1 year as follows:
1. Within the first 30 days from date of purchase, the store from which you purchased your product should
replace this product if it is defective in material or workmanship (provided the store has in-stock
replacement.) * If you intend to assert any claim in connection with the product, please follow the
instructions in paragraph F.
2. Within the first twelve months from date of purchase, JCS/THG, LLC will repair or replace the product if it is
defective in material or workmanship, subject to the conditions in paragraph G.
F. If you have any other problem or claim in connection with this product, please write to our Consumer Service Department.
G. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these instructions if you are
returning the unit to JCS/THG, LLC:
1. Carefully pack the item in its original carton or other suitable box to avoid damage in shipping.
2. Before packing your unit for return, be sure to enclose:
a) Your name, full address with zip code and telephone number,
b) A dated sales receipt or PROOF OF PURCHASE,
c) A check for return prepaid shipping and handling, and
d) The model number of the unit and the problem you are having. (Enclose in an envelope and tape directly to
the unit before the box is sealed.)
3. JCS/THG, LLC recommends you ship the package U.P.S ground service for tracking purposes.
4. All shipping charges must be prepaid by you.
5. Mark the outside of your package:
RIVAL
c/o JCS/THG, LLC
13120 JURUPA AVENUE
FONTANA, CA 92337
This Warranty gives you specific legal rights, and you may have other rights which vary by jurisdiction. The provisions of this
Warranty are in addition to, and not a modification of, or subtraction from, the statutory warranties and other rights and
remedies contained in any applicable legislation. To the extent that any provision of this Warranty is inconsistent with any
applicable law, such provision shall be deemed voided or amended, as necessary, to comply with such law.
©
2005 JCS/THG, LLC
®
®
Rival and the Rival Logo are trademarks of JCS/THG, LLC.
GC8101/GC8151/9100200000450
GC8101/815105EM2
Printed in China
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