Rival 8200 User manual

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IMPORTANTSAFEGUARDS 2 Quart
Model 8200
-
Use of Parts
Know Your Frozen Yogurt Maker
and Ice Cream Freezer
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. Read all instructions before operating.
2. To protect against risk of electrical shock, do not put cord, plug
or motor drive in water or other liquid.
3. Close supervision is necessary when any appliance is used by
or near children.
4. Unplugfrom outlet when not in use, before putting on or taking
off parts, and before cleaning.
5. Avoid contacting moving parts.
6. Do not operate your ice cream freezer with a damaged cord or
plug, or afterthe appliance malfunctions, is dropped, or is
damaged in any manner. Return the ice cream freezer to the
nearest authorized service facility for examination, repair,or
electrical or mechanical adjustment.
7. The use of attachments not recommended or sold by the
appliance manufacturer may cause fire, electric shock, or injury.
8. Do not use electric ice cream freezer outdoors.
9. Do not let cord hang over edge of table or counter or touch hot
surfaces.
10. Do not operate your ice cream freezer dry. Always have ice
cream mixture in the can when you plug your freezer in.
11.The ice cream can should be thoroughly towel dried after use
and washing. Ifthe ice cream can is left to "air dry", water spots
may appear.
.SUPPORT ARM COVER
See-thru cover lets you watch ice cream
freeze and check for doneness. Support
arms snap into dual rim recesses of ice
bucket.
·DASHER
Polypropylene. Stem on top fits into notch
in center of support arm cover.
· STORAGE LID
Used to cover ice cream can during
hardening and ripening process, and for
storing in freezer.
· ICE CREAM CAN
Container holds ice
cream mixture.
.ICE BUCKET
Polypropylene bucket has dual rim
recesses to secure support arm cover.
· MOTOR DRIVE
Ice bucket engages locating lugs and drive
shaft on motor drive.
RimRecess
Ice Bucket
Drive Shaft
Locating Lug
Motor Drive
SAVE THESE INSTRUCTIONS
To Use
This appliance isfor household use only. No user-serviceable
parts inside. Refer servicing to qualified service personnel.
Before Using First Time:
Wash all parts except motor drive (see page 8)
1. Place ice bucket on motor drive and rotate until it drops securely in place,
engaging locating lugs and drive shaft.
FULL ONE-YEAR WARRANTY
This Rival product is warranted against defects in materials or workmanship for
one (1) year from date of original purchase. If your defective product is delivered
prepaid during that period to an authorized service station it will be repaired at no
charge. Or you may write to Rival's Service Division, 217 Eaat 16th St.,
Sedalia, Mo. 65301. Your product will be repaired or replaced (al our option) at
no charge.
This warranty does not apply to commercial use, unreasonable use, or to
damage to the product (not resulting from defect or malfunction) while in the pos-
session of the consumer.
This warranty gives you specific legal rights, and you may also have other
rights which vary from state to state.
2. Pour chilled ice cream mixture into cooled can. Fill can only Y2full, as mixture
will expand during freezing.
3. Insert dasher. Be sure that bottom of dasher fits indentation at bottom of ice
cream can.
23
Table Salt Ice Cold Water
2 cups 4-6 ice cube trays 2 cups

To Use Model 8200
4. Place filled can in ice bucket. Be sure can engages drive
hub of bucket, as shown.
5. Place support arm cover over dasher stem and snap into
dual rim recesses of ice bucket as shown.
6. Plug power cord into 120 volt AC outlet.
7. While ice cream freezer is running, pour 1 cup cold water
into ice bucket. Distribute 1 tray of ice cubes uniformly
around ice cream can. Sprinkle Y3cup table salt I Drive Hub
over layer of ice.
Continue layering a tray of ice cubes with Y3cup
salt to top of ice bucket. Pour 1 cup cold water
over top layer. As ice melts, add more layers of
ice and salt to maintain original level.
8. Ice cream should churn approximately 25-40
minutes or until motor stops. Unplug unit. L\ Rim Recess n
.Note: Occasionally your ice cream freezer may not stop when the ice
cream mixture is complete. If this happens, unplug after 50 minutes.
.Should your ice cream freezer stop before churning is complete
(approximately 25-40 minutes), check to see if large cubes are jammed
against the rotating ice cream can. (See "Important Points," page 7.)
9. Remove support arm cover by unsnapping at dual rim recesses of ice bucket.
Carefully lift ice cream can out of ice bucket. Wipe off ice and salt.
10. Lift out dasher and scrape clean with a rubber spatula. Pack down ice cream
into can. (If you wish to harden and ripen ice cream, see "Home Freezer
Method," page 7.)
Perfect Homemade Ice Cream
the Easy Way!
Rival Home Style Ice Cream Mix is packed in
handy 8-ounce pouches. Conveniently makes up
to 2 quarts of delicious ice cream-just add milk
or half and half.
For an extra treat, blend in your favorite flavor or
fresh fruit. Includes complete instructions.
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lCE CREAM
MIX
Available at many retail stores or direct from
Rival. For ordering information, write:
Accessory Sales, Rival Manufacturing Co.,
217 East 16th St., Sedalia, MO 65301.
4
Know Your
Ice Cream Freezer Models 8401, 8405,
8455, 8550, 8605
USE OF PARTS
·MOTOR DRIVE
Top mounted. Engages stem of dasher.
·COVER
See-thru plastic cover lets you watch ice
cream freeze and check for doneness without
removing cover. Notch in cover fits indentation
of can.
·DASHER
Stem on top fits through hole in center of cover.
·ICE CREAM CAN
Container holds ice cream mixture.
·BUCKET
latch and tab plates secure motor drive. Drain
hole located near top of bucket.
·DRAIN HOLE
Allows salt water to flow freely out of bucket.
.CORK
Used to plug hole in cover when hardening and
ripening ice cream.
WOOD BUCKET
Model 8455 (4 Qt.) Model8550 (5 Qt.)
~_Driw
Cover
~
~.
A--Ice CreamCan
U ./ LatchPlate
Stem
Dasher
Tab Plate
Drain Hole
""'-- Cork
POLYPROPYLENE BUCKET
Model 8401 (4 Qt.)
Model 8405 (4 QUail)
Model 8605 (6 Qt.)
To Use
For Best Results:
Use Rock Salt FREEZER SIZE
4 Qt. 5 Qt. 6 Qt.
OR
CRUSHED ICEformaking and hardening ice cream.
5
ROCKSALTformakingicecream. 3cups 3'hc. 4c.
ROCKSALTforhardeningicecream. 2cups 2'hc. 3c.
TABLESALTformakingicecream. 2'hcups 3Vec. 3'hc.
TABLESALTforhardeningicecream. 1'hcups 10/.c. 2'hc.

ToUse Models 8401, 8405,
8455,8550,8605 Models 8401, 8405
8455,8550,8605 ToUse
Before Using First Time
Wash all parts except motor drive (see page 8). (4, 5, and 6 Quart
To Harden And Ripen Ice Cream Models Only)
3. Place cover on can. Be sure the cover notch lines up
with top indentation of can.
1. Pack ice cream down into can and replace cover. Put cork into hole on cover.
2. Drain off salt water through drainage hole in side of bucket.
3. Repack ice and salt layers (see "To Use," item 7), covering entire 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.
1. Pour chilled ice cream mixture into cooled can. Fill can
only ~ full, as mixture will expand during freezing.
2. Insert dasher. Be sure that bottom of dasher fits
indentation at bottom of ice cream can.
4. Place filled can in ice cream bucket. Be sure can
engages drive hub of bucket,as shown. Drive Hub Home Freezer Method (ForAllModels)
· Ice Cream Can
1. Pack ice cream down into can and replace cover. Put cork into hole on cover.
For 2 quart.model, cover can with storage lid provided.
2. Place in home freezer for several hours.
·Plastic Containers
1. Spoon ice cream into plastic container; allow Y2inch for expansion. Cover with
a tight-fitting lid.
2. Place in home freezer for several hours.
5. Place motor drive over can so that stem of dasher engages hole in
bottom of motor drive. Rotate can slightly until motor drive engages can cover.
ImDortant Points
6. While ice cream freezer is running, distribute 2 inches of ice around bottom of
bucket. Sprinkle approximately Y2cup of salt uniformly over layer of ice.
Exception: For Model 8550, layer 1 inch of ice with ~ cup of salt. (See
"Hints," page 8.) Note: The dasher stays still while the can turns around it.
· To achieve a smooth-textured ice cream, follow carefully 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.
·2 quart model: Ice cream should churn approximately 25-40 minutes or until
metor stops. Occasionally your ice cream freezer may not stop when the ice
cream mixture is complete. If this happens, unplug after 50 minutes. DO NOT
ALLOW UNIT TO RUN LONGER THAN 50 MINUTES.
· 4, 5, and 6 quart models: Ice cream should churn approximately 20-40 minutes
or until motor stops. If you choose to churn less than the ~ 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 (4, 5, and 6 quart models only): Check frequently to make sure salt
water flows freely through hole. A plugged drain hole may allow salt water to
seep into can and ruin the ice cream.
· Set 4, 5, or 6 quart ice cream bucket in sink or above sink drain to catch
excess water.
7. Continue adding layers of ice, with salt between layers, until ice level reaches
top of rotating ice cream can. Note: Should ice cream freezer 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,"
page 7.)
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 cover carefully to
remove salt and water before removing. Lift out dasher and scrape clean with a
rubber spatula. Pack down ice cream into can.
67

Hints
·Ice (4, 5, and 6 quart models): About 15 to 20 pounds of crushed, cracked, or
chipped ice is used foreach batch ofice cream. For best results, ifice cubes are
used, they should be crushed. Place cubes ina cloth bag and crush witha
mallet,or use an electricice crusher. The finerthe ice, the smoother the ice
cream texture.
·The wood bucket (Models8455 and 8550) should be soaked in water priorto
use to swellthe woodand seal the seams.
·Firmness of ice cream depends on the mixtureused, roomtemperature, size
of ice, and temperature of mixturebefore it's churned. For best re~ults,place
ingredients in metal ice cream can, mixand chillinrefrigeratorseveral hours or
overnight.
·Too soft: Ifchurning takes longer than 40 minutes or the ice cream is too mushy,
add more ice and 6 tablespoons salt to stimulatethe coldtransfer to the ice
cream can. Repeat ifice cream is stilltoo mushy. This procedure should stiffen
the ice cream to a fluffymashed potato texture.
·Too hard or lumpy: When churningtime is less than 20 minutes lind the ice
cream is coarse and lumpythroughout, tryadding less salt and finerchopped
ice. )
·Home.yilde ice cream is very dense. One quart weighs about the same as 2
quarts ofcommercialice cream. Don'tbe surprised ifyour homemade ice cream
gets very hard in your freezer. Simplysoften, ifdesired, by placing inrefrigerator
10-15minutes before serving.
·The metal ice cream can must be thoroughly dried with a towel after washing. If
the can is left to "air dry", water spots may appear. (See ''To Clean," below.)
·Alcohol willinhibit freezing. Use flavorings or extracts.
·When preparing a cooked ice cream recipe withmilkand eggs, cook on low to
medium heat, stirring constantly. Gradually stir 1 to 2 cups of the hot mixture into
the beaten eggs, then slowly pour eggs into the remaining hot mixture, stirring
constantly.
ToClean
·Motor drive: Unplug. Never put motor drive in water. Wipe with a slightly damp
cloth.
·Ice Cream Can,Cover,and Dasher: Washin 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: Clean thoroughly to removesalt water residue after every
use.
·Drive Shaft (Model 8200 only): Replace on motor drive after cleaning
to prevent loss. Motor Drive Never Needs Lubrication.
8
Ice Cream
1
}
HINTFOR 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.
Old Fashioned Vanilla Ice Cream
2 Qt. 4 Qt. 5 Qt. 6 Qt.
1 cup plus
2 tablespoons
3 tablespoons
2Y.c. 3c. 3Yoc. Sugar
y.c. plus
2T.
Yot.
5 c.
4
4c.
2T.
Yoc. Yoc. Flour
Y.teaspoon
2Yocups
2
2 cups
1 tablespoon
Yot.
6Y.c.
5
5 c.
2 T.plus
1Yot.
Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medi-
um heat approximately 15 minutes or until thickened, stirring constantly.
Gradually stir about 1 cup of 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, stir-
ring with wire whisk to combine. Freeze as directed.
Cookies and Cream Ice Cream: Crumble chocolate sandwich cookies (15 cook-
ies for 2 quart, 25 cookies for 4 quart, 30 cookies for 5 quart, or 40 cookies for 6
quart) into mixture before freezing.
Coffee Ice Cream: Combine instant coffee (2 tablespoons for 2 quart, 4 table-
spoons for 4 quart, 5 tablespoons for 5 quart, or 6 tablespoons for 6 quart) with
sugar, flour and salt. Continue as directed.
%t.
7c.
6
6c.
3T.
Salt
Milk
Eggs, beaten
Whipping Cream
VanillaExtract
Cinnamon Black Walnut Ice Cream
2Qt. 4Qt. 5Qt. 6Qt.
'I
2 cups 4 c. 5c. 6c. WhippingCream
2 cups 4c. 5 c. 6 c. Halfand Half
l1 cup 2c. 2Yoc. 3c. Sugar
1y.cups 2Yoc. 3Yac. 3%c. Chopped Black
Walnuts
1Yoteaspoons 1 T. H. plus 1YoT. Vanilla Extract
%t.
Yoteaspoon 1t. 1Y.t. 1Yot. Cinnamon
dash Yot. Yot. %t. Salt
Combineallingredients. Cover; refrigerate30 minutes. Freeze as directed. 9

Ice Cream Ice Cream
Chocolate Chip Ice Cream
Vanilla Ice Cream
2 Qt. 2 Qt. 6 Qt.
4Qt. 5 Qt. 6 Qt.
1cup
1cup
dash
1cup
11/2teaspoons
2cups
21/2c.
21/4c.
1/2t.
21/2c.
11/2T.
5c.
11/4cups
1%cups
1/2teaspoon
11/4cups
1teaspoon
3cups
6ounces
(1cup)
2c.
1%c.
1/2t.
2c.
1T.
4c.
3c.
2%c.
%t.
3c.
2T.
6c.
Milk
Sugar
Salt
Halfand Half
VanillaExtract
WhippingCream
Scald milk until bubbles form around edge. 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.
Strawberry: Add pureedstrawberries (111:1 cups for 2 quart, 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 (1 11:1cups for 2 quart, 3 cups for 4 quart, 311:1 cups
for 5 quart, or 4 cups for 6 quart) to chilled mixture before freezing.
Peach: Add pureed peaches (111:1 cups for 2 quart, 4 cups for 4 quart, 5 cups for 5
quart, or 6 cups for 6 quart) to chilled mixture before freezing.
4 Qt.
21/2c.
2%c.
1t.
21/2e.
11/2t.
6e.
12oz.
(2 c.)
5 Qt.
31/4e.
31/2c.
11/8t.
3%e.
1%t.
71/2c.
15oz.
(21/2c.)
4c.
3%c.
1%t.
4c.
2t.
9c.
18oz.
(3c.)
Milk
Sugar
Salt
Halfand Half
VanillaExtract
WhippingCream
Grated Semisweet
Chocolate or
Chocolate Chips
Scald milk until bubbles form around edge. 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.
Immediately after removing dasher, stir in chocolate.
Mint Chocolate Chip: Add peppermint extract (1 teaspoon for 2 quart, 2 tea-
spoons for 4 quart, 211:1teaspoons for 5 quart, or 1 tablespoon for 6 quart) and
green food coloring (~ teaspoon for 2 quart, 11:1 teaspoon for 4 quart, 11:1 teaspoon
plus \1iteaspoon for 5 quart, or %teaspoon for 6 quart) to mixture before refrigerat-
ing. Proceed as directed.
Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk. Cook
over medium heat until mixture begins to 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.
Combine milk and chocolate in saucepan. Cook over medium heat until chocolate
is melted, stirring constantly. Remove from heat. Add sugar and salt. Stir until
dissolved. Stir in remaining ingredients. Cover and refrigerate 30 minutes.
Freeze as directed.
10 11
Chocolate Ice Cream
2 Qt. 4 Qt. 5 Qt. 6 Qt.
1%cups 20/3c. 3%c. 4c. Sugar
1tablespoon 2T. 21/2T. 3T. Cornstarch
1/4teaspoon 1/2t. 1/2t. %t. Salt
3 cups 6c. 71/2c. 9c. Milk
2 4 5 6 Eggs, beaten
3 squares 6sq. 71/2sq. 9 sq. Semisweet
(1ounce each) Chocolate
(melted)
0/3cup 1%c. 1o/ac. 2c. Halfand Half
1cup 2c. 21/2c. 3c. WhippingCream
1teaspoon 2t. 21/2t. 1T. VanillaExtract
Rocky Road Ice Cream
2 Qt. 4 Qt. 5 Qt. 6 Qt.
1cup 2c. 21/2c. 3c. Milk
3squares 6sq. 71/2sq. 9sq. Semisweet
(1ounce each) Chocolate
0/4cup 1%c. 2%c. 2%c. Sugar
1/4teaspoon 1/2t. 1/2t. %t. Salt
1cup 2c. 21/2c. 3c. Halfand Half
11/2teaspoons 1T. 11/2T. 2T. VanillaExtract
2cups 4c. Sc. 6c. WhippingCream
1cup 2c. 21/2c. 3c. Miniature
Marshmallows
%cup 11/2c. 1%c. 2%c. Chocolate Chips
1/2cup 1 c. 1%c. 11/2c. Chopped Pecans

Ice Cream
Peppermint Ice Cream
Scald milk until bubbles form around edge. 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 candies in a plastic bag. Break into
large pieces (about )4inch) by pounding with a mallet or rolling pin. Stir into chilled
mixture. Freeze as directed.
Praline Almond Fudge Ice Cream
Combine apple cider, sugar, cloves and cinnamon in saucepan. Bring to a boil
over medium heat, stirring occasionally. Boil 5 minutes. Remove from heat. Re-
move cloves and cinnamon sticks with a slotted spoon; discard. Stir in apple-
sauce, cranberry and lemon juices. Cover; refrigerate 1 hour. Freeze as directed.
Puree strawberries and combine with sugar. Let stand 2 hours. Add water and
lemon juice. Cover; refrigerate 30 minutes. Freeze as directed.
Razzle Dazzle Raspberry Sherbet
2at. 4at. 5at. 6at.
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 remain-
ing 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. Saute 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.)
3
%cup 6
1¥2c. 9 2V4c. Egg Whites
Sugar
8
1%c.
plus2T.
1cup 2C. 2Y2C. 3c. Milk
1cup 2c. 2Y2c. 3c. Halfand Half
3cups 6c. 7Y2c. 9c. Raspberries
(thawedandpureed) insyrup
2tablespoons V4c. Vac. Y2c. LemonJuice
Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and
half, raspberries, lemon juice. Cover; refrigerate 30 minutes. Freeze as directed.
12 13
Sorbet, Ice, Sherbet
Spiced Cider Sorbet
2at. 4at. 5 at. 6 at.
2cups 4c. 5c. 6c. Apple Cideror
AppleJuice
1cup 2c. 2Y2c. 3c. Sugar
Y2teaspoon 1t. 1V4t. 1¥2t. Whole Cloves
24 5 6Whole Cinnamon
Sticks
2cups 4c. 5c. 6c. Applesauce
(no sugar added)
1cup 2c. 2Y2c. 3c. Cranberry Juice
2tablespoons Y4C. Y4c. plus 1 T. Vac. Lemon Juice
2 Qt. 4 at. 5 at. 6 at.
1V4cups 2Y2C. 31/aC. 4c. Milk
1cup 2c. 2Y2c. 3c. Sugar
Y2teaspoon 1t. 1¥et. 1V4t. Salt
1V4cups 2¥2c. 31/ac. 4c. Halfand Half
1teaspoon 1¥2t. 1%t. 2t. VanillaExtract
3cups 6c. 7Y2c. 9c. WhippingCream
1cup 2c. 2¥2c. 3c. Peppermint
Candy
2 at. 4 at. 5 at. 6 at.
1cup 2Y4C. 2%c. 3¥2c. LightBrown
Sugar
3tablespoons V4c.plus Y4\C.plus Y2c. Flour
2T. 3¥2T.
V4teaspoon ¥2t. ¥2t. %t. Salt
2¥2cups 5c. 6V4c. 7c. Milk
2 4 5 6Eggs, beaten
2cups 4c. 5c. 6c. WhippingCream
1tablespoon 2T. 2Y2T. 3T. VanillaExtract
1cup 2c. 2¥2c. 3c. SliveredAlmonds
2tablespoons 3T. 3%T. 5T. Butter
%cup 1c. 1V4c. 1¥2c. Chocolate Fudge
Topping
Strawberry Ice
2 at. 4 at. 5 at. 6 at.
1quart 2qt. 2Y2qt. 3qt. Fresh or Frozen
Strawberries,
thawed
Y2cup 1c. 1V4c. 1Y2C. Sugar
1cup 2c. 2Y2c. 3c. Water
1tablespoon 2T. 2 T.plus 3T. Lemon Juice
1¥2t.

Sherbet, Ice Milk
Lemon Sherbet
2 Qt. 4 Qt. 5 Qt. 6 Qt.
3 6 8 9 Egg Whites
0/3cup 1%C. 10/3C. 2 c. Sugar
0/3cup 1%c. 10/3c. 2 Light Corn Syrup
3cups 6c. 71/2c. 9c. Milk
1cup 2c. 21/2c. 3c. Halfand Half
0/3cup 1%c. 10/3c. 2 c. Lemon Juice
1/4teaspoon 1/2t. 1/2t. 0/4t. Salt
Beat egg whites until stiff, but not dry. Gradually beat in sugar. Add corn syrup,
milk, halfand half, lemonjuice and salt. Cover and refrigerate 30 minutes. Freeze
as directed.
OrangeSherbet: Omit lemon juice and substitute same amount of orangejuice.
J\'dd14to Y2teaspoon orange food coloring, if desired.
Lime Sherbet: Omit lemonjuice and substitute same amount of limejuice. Add J4
to Y2teaspoon green food coloring, if desired.
Pineapple Sherbet: Omit lemon juice and substitute same amount of canned
crushed pineapple, undrained.
Vanilla Ice Milk
Yogurt
Frozen Cinnamon Nut Yogurt
Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl. Stir in whip-
ping cream and vanilla. Add nuts. Cover and refrigerate 30 minutes. Freeze as
directed.
~4 Qt. 5 Qt. 6 Qt.
11/2cups 3c. 30/4 c. 41/2 c. SkimMilk
0/.cup 11/2c. 10/4 c. 21/4c. Sugar
dash 1/4t. 1/4t. 1/4t. Salt
41/2cups 9 c. 111/4c. 131/2c. Whole Milk
0/4teaspoon 11/2t. 10/4t. 21/4t. Vanilla Extract
Thoroughly combine all ingredients. Cover and refrigerate30 minutes. Freeze as
directed. Stir after freezing to blend any unfrozen skim milk into frozen mixture.
Chocolate Ice Milk
2 Qt. 4Qt. 5 Qt. 6 Qt.
Thoroughly combine all ingredients in mixing bowl. Cover and refrigerate 30 min-
utes. Freeze as directed.
11/.cups
41/4cups
2squares
Skim Milk
Whole Milk
Semi-Sweet
Chocolate
1%cups 20/3c. 3%c. 4c. Sugar
1/2teaspoon 1t. 11/4t. 11/2t. Salt
1teaspoon 2t. 21/2t. 1T. VanillaExtract
Combine skim and whole milk in sauce pan. Add semi-swet3t 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.
14.
21/2c.
81/2c.
4sq.
31/8c.
101/2c.
5sq.
30/4c.
12%c.
6sq.
Thoroughly combine yogurt and sugar in mixing bowl. Stir in remaining ingredi-
ents. Cover and refrigerate 30 minutes. Freeze as directed.
15
2 Qt. 4 Qt. 5 Qt. 6 Qt.
4cups 8c. 10c. 12c. VanillaYogurt
1cup 2c. 21/2c. 3c. Sugar
1/2teaspoon 1t. 11/2t. 1T. Cinnamon
dash 1/4t. 1/4t. 1/d. Salt
1cup 2c. 21/2c. 3c. Whipping Cream
1teaspoon 2t. 21/2t. 1T. VanillaExtract
1cup 2c. 21/2c. 3c. WalnutPieces
Frozen Strawberry Yogurt
2 Qt. 4 Qt. 5 Qt. 6 Qt.
4cups 8c. 10c. 12c. Plain Yogurt
11/2cups 3c. 3%c. 41/2c. Frozen, Sliced
Strawberries in
Syrup, thawed
%cup 11/2c. 1%c. 21/4c. Sugar
1cup 2c. 21/2c. 3c. WhippingCream
Frozen Pina Colada Yogurt
2 Qt. 4 Qt. 5 Qt. 6 Qt.
4cups 8c. 10c. 12c. VanillaYogurt
1/2cup 1 c. 11/4c. 11/2c. Sugar
1can 2 cans 21/2cans 3 cans Crushed Pineapple
undrained, 151/4oz.
1/2can 1can 11/4cans 11/2cans Cream ofCoconut
150z. can
1/2cup 1 c. 11/4c. 11/2c. Whipping Cream
0/4teaspoon 11/2t. 10/4t. 21/4t. Rum Flavoring

Puree part of the cherries (%cup for 2 quart, 1 cup for 4 quart, 1%cups for 5 quart,
or 1%cups for 6 quart). 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 Blueberry Yogurt
2 Qt. 4 Qt. 5 Qt. 6 Qt.
2%cups
1 cup
1 cup
5c.
2 c.
2c.
6%c.
2%c.
2%c.
Bc.
3c.
3 c.
Fresh or Frozen
Blueberries,
thawed
Plain Yogurt
Halfand Half
Sugar
2%cups 5c. 6%c. Bc.
Mash blueberries and combine with remaining ingredients. Cover and refrigerate
30 minutes. Freeze as directed.
2 Qt. Frozen Banana Yogurt 4 Qt. 5 Qt. 6 Qt.
4 cups
1 cup
dash
1 cup
1 teaspoon
1%cups
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.
RIVAL MANUFACTURING CO., KANSAS CITY, MO 64129
Printed in U.S.A. R2.92 428.063
Yogurt
Frozen Cherry Yogurt
2 Qt. 4 Qt. 5 Qt. 6 Qt.
2 cups 4c. 5c. 6c. Fresh or Frozen
Dark Sweet
Cherries, thawed
4 cups Bc. 10 c. 12 c. Plain Yogurt
1 cup 2c. 2%c. 3c. Whipping Cream
%cup 1%c. 1%c. 1%c. Sugar
1 tablespoon 2T. 2%T. 3T. Vanilla Extract
Bc. 10c. 12 c. VanillaYogurt
2c. 2%c. 3c. Sugar
%t. %t. %t. Salt
2c. 2%c. 3c. Whipping Cream
2 t. 2%t. 1 T. VanillaExtract
2c. 4%c. 5%c. Ripe Mashed
Bananas