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
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.
motor drive
cork
cover
dasher
• 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
ice cream can
tab plates
latch
drain hole
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- -5-
MAKER SIZE
For best results use Rival®Rock Salt
ROCK SALT for making ice cream
ROCK SALT for hardening ice cream
CRUSHED ICE for making and hardening ice cream
4 Quart 5 Quart 6 Quart
3 Cups
2 Cups
17 lbs.
Cups
31⁄
2
1
2
⁄2Cups
22 lbs.
4 Cups
3 Cups
25 lbs.
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.
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
stops. If you choose to churn less than the
should churn approximately 25-40 minutes or until motor
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
cups chopped black walnuts
21⁄2
1 tablespoons vanilla extract
1 teaspoon cinnamon
1
teaspoon salt
⁄2
5 Quart
5 cups whipping cream
5 cups half and half
1
2
cups sugar
⁄2
1
3
cups chopped black walnuts
⁄8
1 tablespoon plus
3
⁄4 teaspoon vanilla extract
teaspoon cinnamon
11⁄4
1
teaspoon salt
⁄2
6 Quart
6 cups whipping cream
6 cups half and half
3 cups sugar
3
3
cups chopped black walnuts
⁄4
1
1
⁄2 tablespoons vanilla extract
11⁄2 teaspoons cinnamon
3
teaspoon salt
⁄4
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
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.
5 Quart
3 cups sugar
1
⁄2 cup flour
1
2 teaspoon salt
⁄
1
6
⁄4 cups milk
5 eggs, beaten
5 cups whipping cream
2 tablespoons plus
11⁄2 teaspoon vanilla extract
-8- -9-
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
3 cups sugar
22⁄
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
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.
5 Quart
3 cups sugar
31⁄
1
2
⁄2 tablespoons cornstarch
1
⁄2 teaspoon salt
2 cups milk
71⁄
5 eggs, beaten
1
7
⁄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
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
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
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
cups whipping cream
71⁄2
1
15 oz. (2
⁄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
cups whipping cream
91⁄2
18 oz. (3 cups) grated
semisweet chocolate or
chocolate chips
ROCKY ROAD ICE CREAM
4 Quart
2 cups milk
6 squares (1 oz. each)
13⁄4 cups sugar
1
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
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.
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
4 Quart
2 cups milk
4 cups sugar
13⁄
1
⁄2 teaspoon salt
2 cups half and half
1 tablespoon vanilla extract
4 cups whipping cream
5 Quart
21⁄2 cups milk
2 cups sugar
21⁄
1
⁄2 teaspoon salt
21⁄2 cups half and half
2 tablespoon vanilla extract
11⁄
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 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 Quart
3 cups milk
3
2
4 cups sugar
⁄
3
⁄4 teaspoon salt
3 cups half and half
2 tablespoon vanilla extract
6 cups whipping cream
PEPPERMINT ICE CREAM
4 Quart
21⁄2 cups milk
2 cups sugar
1 teaspoon salt
21⁄2 cups half and half
11⁄2 teaspoons vanilla extract
6 cups whipping cream
2 cups peppermint candy
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.
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.
semisweet chocolate
⁄2 teaspoon salt
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
5 Quart
31⁄8 cups milk
2 cups sugar
21⁄
1
1
⁄8 teaspoon salt
31⁄8 cups half and half
13⁄4 teaspoon vanilla extract
71⁄2 cups whipping cream
2 cups peppermint candy
21⁄
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
6 Quart
4 cups milk
3 cups sugar
1
1
⁄4 teaspoon salt
4 cups half and half
2 teaspoons vanilla extract
9 cups whipping cream
3 cups peppermint candy
-10-
-11-
PRALINE ALMOND FUDGE ICE CREAM
4 Quart
21⁄4 cups light brown 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
2 cups slivered almonds
3 tablespoons butter
1 cup chocolate fudge topping
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.)
5 Quart
23⁄4 cups light brown sugar
1
⁄4 cup plus 31⁄2 tablespoons flour
1
⁄2 teaspoon salt
61⁄4 cups milk
5 eggs, beaten
5 cups whipping cream
21⁄2 tablespoons vanilla extract
21⁄2 cups slivered almonds
33⁄4 tablespoons butter
11⁄4 cup chocolate fudge topping
6 Quart
31⁄2 cups light brown sugar
1
⁄2 cup flour
3
⁄4 teaspoon salt
7 cups milk
6 eggs, beaten
6 cups whipping cream
3 tablespoons vanilla extract
3 cups slivered almonds
5 tablespoons butter
11⁄2 cup chocolate fudge topping
SPICED CIDER SORBET
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
⁄4 cup lemon juice
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.
5 Quart
5 cups apple cider or apple juice
21⁄2 cups sugar
11⁄4 teaspoon whole cloves
5 whole cinnamon sticks
5 cups unsweetened applesauce
21⁄2 cups cranberry juice
1
⁄4 cup plus 1 tablespoon
lemon juice
6 Quart
6 cups apple cider or apple juice
3 cups sugar
11⁄2 teaspoons whole cloves
6 whole cinnamon sticks
6 cups unsweetened applesauce
3 cups cranberry juice
1
⁄3 cup lemon juice
STRAWBERRY ICE
4 Quart
2 quarts fresh or frozen
strawberries, thawed
1 cup sugar
2 cups water
2 tablespoons lemon juice
Puree strawberries and combine with sugar. Let stand 2 hours. Add water and lemon
juice. Cover; refrigerate 30 minutes. Freeze as directed.
5 Quart
21⁄2 quarts fresh or frozen
strawberries, thawed
11⁄4 cup sugar
21⁄2 cup water
2 tablespoons plus 11⁄2 teaspoon
lemon juice
6 Quart
3 quarts fresh or frozen
strawberries, thawed
11⁄2 cup sugar
3 cups water
3 tablespoons lemon juice
VANILLA ICE MILK
4 Quart
3 cups skim milk
11⁄2 cups sugar
1
teaspoon salt
⁄4
9 cups whole milk
1
1
⁄2 teaspoon vanilla extract
Thoroughly combine all ingredients. Cover and refrigerate 30 minutes. Freeze as
directed. Stir after freezing to blend any unfrozen skim milk into frozen mixture.
5 Quart
33⁄4 cups skim milk
13⁄4 cups sugar
1
teaspoon salt
⁄4
1
11
⁄4 cups whole milk
13⁄4 teaspoons vanilla extract
6 Quart
41⁄2 cups skim milk
21⁄4 cups sugar
1
teaspoon salt
⁄4
1
13
⁄2 cups whole milk
21⁄4 teaspoons vanilla extract
CHOCOLATE ICE MILK
4 Quart
21⁄2 cups skim milk
cups whole milk
81⁄2
4 squares semisweet chocolate
2
2
⁄3 cups sugar
1 teaspoon salt
2 teaspoons vanilla extract
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.
5 Quart
31⁄8 cups skim milk
cups whole milk
101⁄2
5 squares semisweet chocolate
1
3
⁄3 cups sugar
11⁄4 teaspoon salt
21⁄2 teaspoons vanilla extract
6 Quart
33⁄4 cups skim milk
cups whole milk
123⁄4
6 squares semisweet chocolate
4 cups sugar
1
1
⁄2 teaspoon salt
2 tablespoons vanilla extract
-12- -13-
FROZEN CINNAMON NUT YOGURT
4 Quart
8 cups vanilla yogurt
2 cups sugar
1 teaspoon cinnamon
1
⁄4 teaspoon salt
2 cups whipping cream
2 teaspoons vanilla extract
2 cups walnut pieces
5 Quart
10 cups vanilla yogurt
21⁄2 cups sugar
11⁄2 teaspoons cinnamon
1
⁄4 teaspoon salt
21⁄2 cups whipping cream
21⁄2 teaspoons vanilla extract
21⁄2 cups walnut pieces
6 Quart
12 cups vanilla yogurt
3 cups sugar
1 tablespoon cinnamon
1
⁄4 teaspoon salt
3 cups whipping cream
1 tablespoon vanilla extract
3 cups walnut pieces
FROZEN CHERRY YOGURT
4 Quart
4 cups fresh or frozen dark,
sweet cherries, pitted and
thawed
8 cups plain yogurt
2 cups whipping cream
11⁄4 cups sugar
2 tablespoons vanilla extract
5 Quart
5 cups fresh or frozen dark,
sweet cherries, pitted and
thawed
10 cups plain yogurt
21⁄2 cup whipping cream
11⁄2 cup sugar
tablespoons vanilla extract
21⁄2
6 Quart
6 cups fresh or frozen dark,
sweet cherries, pitted and
thawed
12 cups plain yogurt
3 cups whipping cream
3
1
⁄4 cups sugar
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.
FROZEN STRAWBERRY YOGURT
4 Quart
8 cups plain yogurt
3 cups frozen, sliced straw-
berries in syrup, thawed
11⁄2 cup sugar
2 cups whipping cream
Thoroughly combine all ingredients in mixing bowl. Cover and refrigerate 30 minutes.
Freeze as directed.
5 Quart
10 cups plain yogurt
33⁄4 cups frozen, sliced straw-
berries in syrup, thawed
13⁄4 cup sugar
21⁄2 cup whipping cream
6 Quart
12 cups plain yogurt
41⁄2 cups frozen, sliced straw-
berries in syrup, thawed
21⁄4 cups sugar
3 cups whipping cream
FROZEN PIÑA COLADA YOGURT
4 Quart
8 cups vanilla yogurt
1 cup sugar
2 cans crushed pineapple,
undrained (151⁄4 oz.)
1 can cream of coconut
(15 oz. can)
1 cup whipping cream
11⁄2 teaspoons rum flavoring
Thoroughly combine yogurt and sugar in mixing bowl. Stir in remaining ingredients.
Cover and refrigerate 30 minutes. Freeze as directed.
5 Quart
10 cups vanilla yogurt
11⁄4 cups sugar
2 cans crushed pineapple,
21⁄
undrained (15
1
⁄4 oz.)
11⁄4 can cream of coconut
(15 oz. can)
11/4 cup whipping cream
13/4 teaspoon rum flavoring
-14- -15-
6 Quart
12 cups vanilla yogurt
11⁄2 cups sugar
3 cans crushed pineapple,
undrained (151⁄4 oz.)
11⁄2 cans cream of coconut
(15 oz. can)
11⁄2 cups whipping cream
21⁄4 teaspoon rum flavoring
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
4 Quart
5 cups fresh or frozen
blueberries, thawed
5 cups plain yogurt
2 cups half and half
2 cups sugar
Mash blueberries and combine with remaining ingredients. Cover and refrigerate 30
minutes. Freeze as directed.
5 Quart
4 cups fresh or frozen
61⁄
blueberries, thawed
1
6
⁄4 cups plain yogurt
2 cups half and half
21⁄
1
2
⁄2 cups sugar
6 Quart
8 cups fresh or frozen
blueberries, thawed
8 cups plain yogurt
3 cups half and half
3 cups sugar
FROZEN BANANA YOGURT
4 Quart
8 cups vanilla yogurt
2 cups sugar
1
teaspoon salt
⁄4
2 cups whipping cream
2 teaspoons vanilla extract
2 cups ripe, mashed bananas
5 Quart
10 cups vanilla yogurt
1
2
⁄2 cups sugar
1
teaspoon salt
⁄4
1
2
⁄2 cups whipping cream
21⁄2 teaspoons vanilla extract
cups ripe, mashed bananas
41⁄3
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.
6 Quart
12 cups vanilla yogurt
3 cups sugar
1
teaspoon salt
⁄4
3 cups whipping cream
1 tablespoon vanilla extract
1
5
cups ripe, mashed bananas
⁄4
©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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