8405, 8420, 8455-X, 8550-X, 8605, 8620 Electric Ice Cream Maker Owner's Guide READ AND SAVE THESE INSTRUCTIONS 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. 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 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. -2- -3- KNOW YOUR ICE CREAM MAKER 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 motor drive Top mounted. Engages stem of DASHER. · Cork cork Used to plug hole in COVER when cover hardening and ripening ice cream. · Cover dasher Tab in COVER fits notch in ice cream can. · Dasher Stem on top fits through hole in center of ice cream can COVER, and engages MOTOR DRIVE. tab plates · Ice Cream Can Container holds ice cream mixture. latch · Drain Hole Allows salt water to flow freely out of drain hole BUCKET. bucket · Bucket Latch and tab plates secure MOTOR DRIVE. Drain hole located near top of BUCKET. Holds rock salt and ice. 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. -4- MAKER SIZE For best results use Rival Rock Salt ® 4 Quart 3 Cups 2 Cups 17 lbs. 5 Quart 31/2 Cups 21/2 Cups 22 lbs. 6 Quart 4 Cups 3 Cups 25 lbs. ROCK SALT for making ice cream ROCK SALT for hardening ice cream CRUSHED ICE for making and hardening ice cream 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 1/4 cup salt uniformly over layer of ice. Exception: For Models 8455-X and 8550-X, layer 1 inch of ice with 1/2 cup 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. -5- 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. 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 1/2 inch for expansion. 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. 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. 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 3/4 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. SET IN SINK or above sink drain to catch excess water. 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. -6- -7- 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. CINNAMON BLACK WALNUT ICE CREAM 4 Quart 4 cups whipping cream 4 cups half and half 2 cups sugar 21/2 cups chopped black walnuts 1 tablespoons vanilla extract 1 teaspoon cinnamon 1 /2 teaspoon salt 5 Quart 5 cups whipping cream 5 cups half and half 21/2 cups sugar 31/8 cups chopped black walnuts 1 tablespoon plus 3 /4 teaspoon vanilla extract 11/4 teaspoon cinnamon 1 /2 teaspoon salt 6 Quart 6 cups whipping cream 6 cups half and half 3 cups sugar 33/4 cups chopped black walnuts 11/2 tablespoons vanilla extract 11/2 teaspoons cinnamon 3 /4 teaspoon salt OLD FASHIONED VANILLA ICE CREAM 4 Quart 21/4 cups sugar 1 /4 cup plus 2 tablespoons flour 1 /2 teaspoon salt 5 cups milk 4 eggs, beaten 4 cups whipping cream 2 tablespoons vanilla extract 5 Quart 3 cups sugar 1 /2 cup flour 1 /2 teaspoon salt 61/4 cups milk 5 eggs, beaten 5 cups whipping cream 2 tablespoons plus 11/2 teaspoon vanilla extract 6 Quart 31/2 cups sugar 1 /2 cup flour 3 /4 teaspoon salt 7 cups milk 6 eggs, beaten 6 cups whipping cream 3 tablespoons vanilla extract Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed. CHOCOLATE ICE CREAM 4 Quart 22/3 cups sugar 2 tablespoons cornstarch 1 /2 teaspoon salt 6 cups milk 4 eggs, beaten 6 squares semisweet chocolate, melted 11/3 cup half and half 2 cups whipping cream 2 teaspoons vanilla extract 5 Quart 31/3 cups sugar 21/2 tablespoons cornstarch 1 /2 teaspoon salt 71/2 cups milk 5 eggs, beaten 71/2 squares semisweet chocolate, melted 12/3 cup half and half 21/2 cups whipping cream 21/2 teaspoons vanilla extract 6 Quart 4 cups sugar 3 tablespoons cornstarch 3 /4 teaspoon 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 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. 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. -8- -9- CHOCOLATE CHIP ICE CREAM 4 Quart 21/2 cups milk 23/4 cups sugar 1 teaspoon salt 21/2 cups half and half 11/2 teaspoons vanilla extract 6 cups whipping cream 12 oz. (2 cups) grated semisweet chocolate or chocolate chips 5 Quart 31/4 cups milk 31/2 cups sugar 11/8 teaspoon salt 31/8 cups half and half 13/4 teaspoons vanilla extract 71/2 cups whipping cream 15 oz. (21/2 cups) grated semisweet chocolate or chocolate chips 6 Quart 4 cup milk 33/4 cups sugar 11/4 teaspoon salt 4 cups half and half 2 teaspoons vanilla extract 91/2 cups whipping cream 18 oz. (3 cups) grated semisweet chocolate or chocolate chips ROCKY ROAD ICE CREAM 4 Quart 2 cups milk 6 squares (1 oz. each) semisweet chocolate 13/4 cups sugar 1 /2 teaspoon salt 2 cups half and half 1 tablespoon vanilla extract 4 cups whipping cream 2 cups mini marshmallows 11/2 cups chocolate chips 1 cup chopped pecans 5 Quart 21/2 cups milk 71/2 squares (1 oz. each) semisweet chocolate 21/4 cup sugar 1 /2 teaspoon salt 21/2 cups half and half 11/2 tablespoons vanilla extract 5 cups whipping cream 21/2 cups mini marshmallows 13/4 cups chocolate chips 13/4 cups chopped pecans 6 Quart 3 cups milk 9 squares (1 oz. each) semisweet chocolate 23/4 cup sugar 3 /4 teaspoon salt 3 cups half and half 2 tablespoons vanilla extract 6 cups whipping cream 3 cups mini marshmallows 21/4 cups chocolate chips 11/2 cups chopped pecans 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. Combine milk and semisweet chocolate in saucepan. Stirring constantly, cook over medium heat until chocolate is melted. Remove from heat. Ad ...