Rival 8405 User manual

8405, 8420, 8455-X,
8550-X, 8605, 8620
Electric Ice Cream Maker
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
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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.
This 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.
POLARIZED PLUG
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IMPORTANT SAFEGUARDS
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.
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
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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 3/4full, 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.
4. Place filled ICE CREAM CAN in BUCKET. Make sure ICE CREAM CAN
is centered and engages with bottom of BUCKET.
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.
6. While ice cream maker is running, distribute 2 inches of ice around
bottom of BUCKET. Sprinkle approximately 1/4cup salt uniformly
over layer of ice.
Exception: For Models 8455-X and 8550-X, layer 1 inch of ice
with 1/2cup salt.
(See “Hints”) NOTE: The DASHER does not move, the ICE CREAM
CAN turns around it.
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.
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)
•Motor Drive
Top mounted. Engages stem of DASHER.
•Cork
Used to plug hole in COVER when
hardening and ripening ice cream.
•Cover
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
Container holds ice cream mixture.
•Drain Hole
Allows salt water to flow freely out of
BUCKET.
•Bucket
Latch and tab plates secure MOTOR DRIVE.
Drain hole located near top of BUCKET. Holds rock salt and ice.
motor drive
cork
cover
dasher
ice cream can
bucket
drain hole
latch
tab plates
ROCK SALT for making ice cream
ROCK SALT for hardening ice cream
CRUSHED ICE for making and hardening ice cream
3 Cups
2 Cups
17 lbs.
3
1
⁄ 2
Cups
2
1
⁄ 2 Cups
22 lbs.
4 Cups
3 Cups
25 lbs.
4 Quart 5 Quart 6 Quart
MAKER SIZE
For best results use Rival®Rock Salt
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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.
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.
2. Place in home freezer for several hours.
Plastic Containers:
1. Spoon ice cream into plastic container; allow 1/2inch for expansion.
Cover with a tight-fitting lid.
2. Place in home freezer for several hours.
HOW TO HARDEN AND RIPEN ICE CREAM IMPORTANT POINTS
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.
ICE CREAM should churn approximately 25-40 minutes or until motor
stops. If you choose to churn less than the 3/4volume 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.
SET IN SINK or above sink drain to catch excess water.
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.
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.
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
www.rivalproducts.com.
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THE RECIPES
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.
OLD FASHIONED VANILLA ICE CREAM
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.
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.
CINNAMON BLACK WALNUT ICE CREAM
Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed.
CHOCOLATE ICE CREAM
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.
4 Quart
21⁄4cups sugar
1⁄4cup plus 2 tablespoons flour
1⁄2teaspoon salt
5 cups milk
4 eggs, beaten
4 cups whipping cream
2 tablespoons vanilla extract
5 Quart
3 cups sugar
1⁄2cup flour
1⁄2teaspoon salt
61⁄4cups milk
5 eggs, beaten
5 cups whipping cream
2 tablespoons plus
11⁄2teaspoon vanilla extract
6 Quart
31⁄2cups sugar
1
⁄2cup flour
3⁄4teaspoon salt
7 cups milk
6 eggs, beaten
6 cups whipping cream
3 tablespoons vanilla extract
4 Quart
4 cups whipping cream
4 cups half and half
2 cups sugar
21⁄2cups chopped black walnuts
1 tablespoons vanilla extract
1 teaspoon cinnamon
1⁄2teaspoon salt
5 Quart
5 cups whipping cream
5 cups half and half
21⁄2cups sugar
31⁄8cups chopped black walnuts
1 tablespoon plus
3⁄4teaspoon vanilla extract
11⁄4teaspoon cinnamon
1⁄2teaspoon salt
6 Quart
6 cups whipping cream
6 cups half and half
3 cups sugar
33⁄4cups chopped black walnuts
11⁄2tablespoons vanilla extract
11⁄2teaspoons cinnamon
3⁄4teaspoon salt
4 Quart
22⁄3cups sugar
2 tablespoons cornstarch
1⁄2teaspoon salt
6 cups milk
4 eggs, beaten
6 squares semisweet chocolate,
melted
11⁄3cup half and half
2 cups whipping cream
2 teaspoons vanilla extract
5 Quart
31⁄3cups sugar
21⁄2tablespoons cornstarch
1⁄2teaspoon salt
71⁄2cups milk
5 eggs, beaten
71⁄2squares semisweet
chocolate, melted
12⁄3cup half and half
21⁄2cups whipping cream
21⁄2teaspoons vanilla extract
6 Quart
4 cups sugar
3 tablespoons cornstarch
3⁄4teaspoon salt
9 cups milk
6 eggs, beaten
9 squares semisweet chocolate,
melted
2 cups half and half
3 cups whipping cream
1 tablespoon vanilla extract
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CHOCOLATE CHIP ICE 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. 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.
VANILLA ICE 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 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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ROCKY ROAD ICE CREAM
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
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.
4 Quart
21⁄2cups milk
23⁄4cups sugar
1 teaspoon salt
21⁄2cups half and half
11⁄2teaspoons vanilla extract
6 cups whipping cream
12 oz. (2 cups) grated
semisweet chocolate or
chocolate chips
5 Quart
31⁄4cups milk
31⁄2cups sugar
11⁄8teaspoon salt
31/8cups half and half
13⁄4teaspoons vanilla extract
71⁄2cups whipping cream
15 oz. (21⁄2cups) grated
semisweet chocolate or
chocolate chips
6 Quart
4 cup milk
33⁄4cups sugar
11⁄4teaspoon salt
4 cups half and half
2 teaspoons vanilla extract
91⁄2cups whipping cream
18 oz. (3 cups) grated
semisweet chocolate or
chocolate chips
4 Quart
2 cups milk
13⁄4cups sugar
1⁄2teaspoon salt
2 cups half and half
1 tablespoon vanilla extract
4 cups whipping cream
5 Quart
21⁄2cups milk
21⁄2cups sugar
1⁄2teaspoon salt
21⁄2cups half and half
11⁄2tablespoon vanilla extract
5 cups whipping cream
6 Quart
3 cups milk
23⁄4cups sugar
3⁄4teaspoon salt
3 cups half and half
2 tablespoon vanilla extract
6 cups whipping cream
4 Quart
2 cups milk
6 squares (1 oz. each)
semisweet chocolate
13⁄4cups sugar
1⁄2teaspoon salt
2 cups half and half
1 tablespoon vanilla extract
4 cups whipping cream
2 cups mini marshmallows
11⁄2cups chocolate chips
1 cup chopped pecans
5 Quart
21⁄2cups milk
71⁄2squares (1 oz. each)
semisweet chocolate
21⁄4cup sugar
1⁄2teaspoon salt
21⁄2cups half and half
11⁄2tablespoons vanilla extract
5 cups whipping cream
21⁄2cups mini marshmallows
13⁄4cups chocolate chips
13⁄4cups chopped pecans
6 Quart
3 cups milk
9 squares (1 oz. each)
semisweet chocolate
23⁄4cup sugar
3⁄4teaspoon salt
3 cups half and half
2 tablespoons vanilla extract
6 cups whipping cream
3 cups mini marshmallows
21⁄4cups chocolate chips
11⁄2cups chopped pecans
4 Quart
21⁄2 cups milk
2 cups sugar
1 teaspoon salt
21⁄2cups half and half
11⁄2teaspoons vanilla extract
6 cups whipping cream
2 cups peppermint candy
5 Quart
31⁄8cups milk
21⁄2cups sugar
11⁄8teaspoon salt
31⁄8cups half and half
13⁄4teaspoon vanilla extract
71⁄2cups whipping cream
21⁄2cups peppermint candy
6 Quart
4 cups milk
3 cups sugar
11⁄4teaspoon salt
4 cups half and half
2 teaspoons vanilla extract
9 cups whipping cream
3 cups peppermint candy
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PRALINE ALMOND FUDGE ICE CREAM
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.)
SPICED CIDER SORBET
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.
STRAWBERRY ICE
Puree strawberries and combine with sugar. Let stand 2 hours. Add water and lemon
juice. Cover; refrigerate 30 minutes. Freeze as directed.
VANILLA ICE MILK
Thoroughly combine all ingredients. Cover and refrigerate 30 minutes. Freeze as
directed. Stir after freezing to blend any unfrozen skim milk into frozen mixture.
CHOCOLATE ICE MILK
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.
4 Quart
21⁄4cups light brown sugar
1⁄4cup plus 2 tablespoons flour
1⁄2teaspoon salt
5 cups milk
4 eggs, beaten
4 cups whipping cream
2 tablespoons vanilla extract
2 cups slivered almonds
3 tablespoons butter
1 cup chocolate fudge topping
5 Quart
23⁄4cups light brown sugar
1⁄4cup plus 31⁄2tablespoons flour
1⁄2teaspoon salt
61⁄4cups milk
5 eggs, beaten
5 cups whipping cream
21⁄2tablespoons vanilla extract
21⁄2cups slivered almonds
33⁄4tablespoons butter
11⁄4cup chocolate fudge topping
6 Quart
31⁄2cups light brown sugar
1⁄2cup flour
3⁄4teaspoon salt
7 cups milk
6 eggs, beaten
6 cups whipping cream
3 tablespoons vanilla extract
3 cups slivered almonds
5 tablespoons butter
11⁄2cup chocolate fudge topping
4 Quart
4 cups apple cider or apple juice
2 cups sugar
1 teaspoon whole cloves
4 whole cinnamon sticks
4 cups unsweetened applesauce
2 cups cranberry juice
1⁄4cup lemon juice
5 Quart
5 cups apple cider or apple juice
21⁄2cups sugar
11⁄4teaspoon whole cloves
5 whole cinnamon sticks
5 cups unsweetened applesauce
21⁄2cups cranberry juice
1⁄4cup plus 1 tablespoon
lemon juice
6 Quart
6 cups apple cider or apple juice
3 cups sugar
11⁄2teaspoons whole cloves
6 whole cinnamon sticks
6 cups unsweetened applesauce
3 cups cranberry juice
1⁄3cup lemon juice
4 Quart
2 quarts fresh or frozen
strawberries, thawed
1 cup sugar
2 cups water
2 tablespoons lemon juice
5 Quart
21⁄2quarts fresh or frozen
strawberries, thawed
11⁄4cup sugar
21⁄2cup water
2 tablespoons plus 11⁄2teaspoon
lemon juice
6 Quart
3 quarts fresh or frozen
strawberries, thawed
11⁄2cup sugar
3 cups water
3 tablespoons lemon juice
4 Quart
3 cups skim milk
11⁄2cups sugar
1⁄4teaspoon salt
9 cups whole milk
11⁄2teaspoon vanilla extract
5 Quart
33⁄4cups skim milk
13⁄4cups sugar
1⁄4teaspoon salt
111⁄4cups whole milk
13⁄4teaspoons vanilla extract
6 Quart
41⁄2cups skim milk
21⁄4cups sugar
1⁄4teaspoon salt
131⁄2cups whole milk
21⁄4teaspoons vanilla extract
4 Quart
21⁄2cups skim milk
81⁄2cups whole milk
4 squares semisweet chocolate
22⁄3cups sugar
1 teaspoon salt
2 teaspoons vanilla extract
5 Quart
31⁄8cups skim milk
101⁄2cups whole milk
5 squares semisweet chocolate
31⁄3cups sugar
11⁄4teaspoon salt
21⁄2teaspoons vanilla extract
6 Quart
33⁄4cups skim milk
123⁄4cups whole milk
6 squares semisweet chocolate
4 cups sugar
11⁄2teaspoon salt
2 tablespoons vanilla extract
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FROZEN CINNAMON NUT YOGURT
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.
FROZEN STRAWBERRY YOGURT
Thoroughly combine all ingredients in mixing bowl. Cover and refrigerate 30 minutes.
Freeze as directed.
FROZEN PIÑA COLADA YOGURT
Thoroughly combine yogurt and sugar in mixing bowl. Stir in remaining ingredients.
Cover and refrigerate 30 minutes. Freeze as directed.
FROZEN CHERRY YOGURT
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 BLUEBERRY YOGURT
Mash blueberries and combine with remaining ingredients. Cover and refrigerate 30
minutes. Freeze as directed.
FROZEN BANANA YOGURT
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.
4 Quart
8 cups vanilla yogurt
2 cups sugar
1 teaspoon cinnamon
1⁄4teaspoon salt
2 cups whipping cream
2 teaspoons vanilla extract
2 cups walnut pieces
5 Quart
10 cups vanilla yogurt
21⁄2cups sugar
11⁄2teaspoons cinnamon
1⁄4teaspoon salt
21⁄2cups whipping cream
21⁄2teaspoons vanilla extract
21⁄2cups walnut pieces
6 Quart
12 cups vanilla yogurt
3 cups sugar
1 tablespoon cinnamon
1⁄4teaspoon salt
3 cups whipping cream
1 tablespoon vanilla extract
3 cups walnut pieces
4 Quart
8 cups plain yogurt
3 cups frozen, sliced straw-
berries in syrup, thawed
11⁄2cup sugar
2 cups whipping cream
5 Quart
10 cups plain yogurt
33⁄4cups frozen, sliced straw-
berries in syrup, thawed
13⁄4cup sugar
21⁄2cup whipping cream
6 Quart
12 cups plain yogurt
41⁄2cups frozen, sliced straw-
berries in syrup, thawed
21⁄4cups sugar
3 cups whipping cream
4 Quart
8 cups vanilla yogurt
1 cup sugar
2 cans crushed pineapple,
undrained (151⁄4oz.)
1 can cream of coconut
(15 oz. can)
1 cup whipping cream
11⁄2teaspoons rum flavoring
5 Quart
10 cups vanilla yogurt
11⁄4cups sugar
21⁄2cans crushed pineapple,
undrained (151⁄4oz.)
11⁄4can cream of coconut
(15 oz. can)
11/4cup whipping cream
13/4teaspoon rum flavoring
6 Quart
12 cups vanilla yogurt
11⁄2cups sugar
3 cans crushed pineapple,
undrained (151⁄4oz.)
11⁄2cans cream of coconut
(15 oz. can)
11⁄2cups whipping cream
21⁄4teaspoon rum flavoring
4 Quart
4 cups fresh or frozen dark,
sweet cherries, pitted and
thawed
8 cups plain yogurt
2 cups whipping cream
11⁄4cups sugar
2 tablespoons vanilla extract
5 Quart
5 cups fresh or frozen dark,
sweet cherries, pitted and
thawed
10 cups plain yogurt
21⁄2cup whipping cream
11⁄2cup sugar
21⁄2tablespoons vanilla extract
6 Quart
6 cups fresh or frozen dark,
sweet cherries, pitted and
thawed
12 cups plain yogurt
3 cups whipping cream
13⁄4cups sugar
3 tablespoons vanilla extract
4 Quart
5 cups fresh or frozen
blueberries, thawed
5 cups plain yogurt
2 cups half and half
2 cups sugar
5 Quart
61⁄4cups fresh or frozen
blueberries, thawed
61⁄4cups plain yogurt
21⁄2cups half and half
21⁄2cups sugar
6 Quart
8 cups fresh or frozen
blueberries, thawed
8 cups plain yogurt
3 cups half and half
3 cups sugar
4 Quart
8 cups vanilla yogurt
2 cups sugar
1⁄4teaspoon salt
2 cups whipping cream
2 teaspoons vanilla extract
2 cups ripe, mashed bananas
5 Quart
10 cups vanilla yogurt
21⁄2cups sugar
1⁄4teaspoon salt
21⁄2cups whipping cream
21⁄2teaspoons vanilla extract
41⁄3cups ripe, mashed bananas
6 Quart
12 cups vanilla yogurt
3 cups sugar
1⁄4teaspoon salt
3 cups whipping cream
1 tablespoon vanilla extract
51⁄4cups ripe, mashed bananas
KMAN011.01.US.0M1_ice creamers 11/6/01 9:31 AM Page 14

©2001, Rival
A Division of The Holmes Group
Printed in USA 8405/8420/8455-X/8550-X/8605/8620/428-0306
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.
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