129079/9100200001159
FRRVCB40/6008EM1
Printed in China
Owner’s Guide
Electric Ice Cream Maker
READ AND SAVE THESE INSTRUCTIONS
FRRVCB40/60
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
Consumer Service Department or visit our website at www.rivalproducts.com.
1-800-557-4825
1 YEAR LIMITED WARRANTY
Sunbeam Products, Inc. doing business as Jarden Consumer Solutions or if in Canada, Sunbeam Corporation (Canada)
Limited doing business as Jarden Consumer Solutions (collectively “JCS”) warrants that for a period of one year from
the date of purchase, this product will be free from defects in material and workmanship. JCS, at its option, will repair
or replace this product or any component of the product found to be defective during the warranty period. Replacement
will be made with a new or remanufactured product or component. If the product is no longer available, replacement
may be made with a similar product of equal or greater value. This is your exclusive warranty. Do NOT attempt to
repair or adjust any electrical or mechanical functions on this product. Doing so will void this warranty.
This warranty is valid for the original retail purchaser from the date of initial retail purchase and is not transferable.
Keep the original sales receipt. Proof of purchase is required to obtain warranty performance. JCS dealers, service
centers, or retail stores selling JCS products do not have the right to alter, modify or any way change the terms and
conditions of this warranty.
This warranty does not cover normal wear of parts or damage resulting from any of the following: negligent use or
misuse of the product, use on improper voltage or current, use contrary to the operating instructions, disassembly,
repair or alteration by anyone other than JCS or an authorized JCS service center. Further, the warranty does not
cover: Acts of God, such as fire, flood, hurricanes and tornadoes.
What are the limits on JCS’s Liability?
JCS shall not be liable for any incidental or consequential damages caused by the breach of any express, implied or
statutory warranty or condition.
Except to the extent prohibited by applicable law, any implied warranty or condition of merchantability or fitness for
a particular purpose is limited in duration to the duration of the above warranty.
JCS disclaims all other warranties, conditions or representations, express, implied, statutory or otherwise.
JCS shall not be liable for any damages of any kind resulting from the purchase, use or misuse of, or inability to use
the product including incidental, special, consequential or similar damages or loss of profits, or for any breach of
contract, fundamental or otherwise, or for any claim brought against purchaser by any other party.
Some provinces, states or jurisdictions do not allow the exclusion or limitation of incidental or consequential damages
or limitations on how long an implied warranty lasts, so the above limitations or exclusion may not apply to you.
This warranty gives you specific legal rights, and you may also have other rights that vary from province to province,
state to state or jurisdiction to jurisdiction.
How to Obtain Warranty Service
In the U.S.A.
If you have any question regarding this warranty or would like to obtain warranty service, please call 1-800-557-4825 and
a convenient service center address will be provided to you.
In Canada
If you have any question regarding this warranty or would like to obtain warranty service, please call 1-800-557-4825 and
a convenient service center address will be provided to you.
In the U.S.A., this warranty is offered by Sunbeam Products, Inc. doing business as Jarden Consumer Solutions located in
Boca Raton, Florida 33431. In Canada, this warranty is offered by Sunbeam Corporation (Canada) Limited doing business
as Jarden Consumer Solutions, located at 20 B Hereford Street, Brampton, Ontario L6Y 0M1. If you have any other
problem or claim in connection with this product, please write our Consumer Service Department. PLEASE DO NOT
RETURN THIS PRODUCT TO ANY OF THESE ADDRESSES OR TO THE PLACE OF PURCHASE.
© 2008 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions. All rights reserved. Distributed by
Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, Boca Raton, Florida 33431.
FRRVCB40_60_08EM1.qxd:8804_8806_07EM1.qxd 10/16/08 8:58 AM Page 1
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This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts
inside. Power Unit never needs lubrication. Do not attempt to service this
product.
-2-
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, 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
Sunbeam®) 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.
13. Do not use extension cord.
SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than
the 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.
Questions or Comments
800-557-4825 or at www.rivalproducts.com
FRRVCB40_60_08EM1.qxd:8804_8806_07EM1.qxd 10/16/08 8:58 AM Page 3
• MOTOR DRIVE
Top mounted. Engages stem of
DASHER and locks to bucket.
• 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
MOTOR DRIVE tabs secure BUCKET. DRAIN HOLE located near top of
BUCKET. Holds rock salt and ice.
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. Rotate
the motor counter clockwise to secure tabs underneath motor into the
bucket. 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. (See “Important points”) 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.
KNOW YOUR ICE CREAM MAKER
-4- -5-
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 the indentation at
bottom of ICE CREAM CAN.
3. Place COVER on ICE CREAM CAN.
ROCK SALT for making ice cream
ROCK SALT for hardening ice cream
CRUSHED ICE for making and hardening ice cream
3 Cups
2 Cups
5-10 lbs.
4 Cups
3 Cups
10-15 lbs.
4 Quart 6 Quart
MAKER SIZE
For best results use Rival Rock Salt
DASHER
MOTOR DRIVE
COVER
ICE CREAM CAN
BUCKET SLOTS
BUCKET
DRAIN HOLE
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1. Pack ice cream down into ICE CREAM CAN and replace COVER. Place
plastic wrap over COVER and secure with a rubber band.
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. Place
plastic wrap over COVER and secure with a rubber band.
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 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
/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.
AUTO SAFETY SHUT OFF: 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 motor to cool.
3. Plug in and operate normally.
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. Questions or comments? 1-800-557-4825.
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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
21⁄4 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
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
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
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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, 2
1
⁄2teaspoons
for 5 quart, or 1 tablespoon for 6 quart) and green food coloring (
1
⁄2teaspoon for 4 quart,
1
⁄2teaspoon plus 1⁄8teaspoon for 5 quart, or 3⁄4teaspoon 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, 3
1
⁄2cups 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
21⁄2 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
4 Quart
2 cups milk
13⁄4 cups sugar
1
⁄2 teaspoon salt
2 cups half and half
1 tablespoon vanilla extract
4 cups whipping cream
5 Quart
21⁄2 cups milk
21⁄2 cups sugar
1
⁄2 teaspoon salt
21⁄2 cups half and half
11⁄2 tablespoon vanilla extract
5 cups whipping cream
6 Quart
3 cups milk
23⁄4 cups sugar
3
⁄4 teaspoon 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
13⁄4 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
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
5 Quart
31⁄8 cups milk
21⁄2 cups sugar
11⁄8 teaspoon salt
31⁄8 cups half and half
13⁄4 teaspoon vanilla extract
71⁄2 cups whipping cream
21⁄2 cups peppermint candy
6 Quart
4 cups milk
3 cups sugar
11⁄4 teaspoon 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
21⁄4 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
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
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
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
4 Quart
2 quarts fresh or frozen
strawberries, thawed
1 cup sugar
2 cups water
2 tablespoons lemon juice
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
4 Quart
3 cups skim milk
11⁄2 cups sugar
1
⁄4 teaspoon salt
9 cups whole milk
11⁄2 teaspoon vanilla extract
5 Quart
33⁄4 cups skim milk
13⁄4 cups sugar
1
⁄4 teaspoon salt
111⁄4 cups whole milk
13⁄4 teaspoons vanilla extract
6 Quart
41⁄2 cups skim milk
21⁄4 cups sugar
1
⁄4 teaspoon salt
131⁄2 cups whole milk
21⁄4 teaspoons vanilla extract
4 Quart
21⁄2 cups skim milk
81⁄2 cups whole milk
4 squares semisweet chocolate
22⁄3 cups sugar
1 teaspoon salt
2 teaspoons vanilla extract
5 Quart
31⁄8 cups skim milk
101⁄2 cups whole milk
5 squares semisweet chocolate
31⁄3 cups sugar
11⁄4 teaspoon salt
21⁄2 teaspoons vanilla extract
6 Quart
33⁄4 cups skim milk
123⁄4 cups whole milk
6 squares semisweet chocolate
4 cups sugar
11⁄2 teaspoon 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
⁄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
4 Quart
8 cups plain yogurt
3 cups frozen, sliced straw-
berries in syrup, thawed
11⁄2 cup sugar
2 cups whipping cream
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
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
5 Quart
10 cups vanilla yogurt
11⁄4 cups sugar
21⁄2 cans crushed pineapple,
undrained (151⁄4 oz.)
11⁄4 can cream of coconut
(15 oz. can)
11/4 cup whipping cream
13/4 teaspoon rum flavoring
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
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
21⁄2 tablespoons vanilla extract
6 Quart
6 cups fresh or frozen dark,
sweet cherries, pitted and
thawed
12 cups plain yogurt
3 cups whipping cream
13⁄4 cups 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
61⁄4 cups fresh or frozen
blueberries, thawed
61⁄4 cups plain yogurt
21⁄2 cups half and half
21⁄2 cups 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
⁄4 teaspoon salt
2 cups whipping cream
2 teaspoons vanilla extract
2 cups ripe, mashed bananas
5 Quart
10 cups vanilla yogurt
21⁄2 cups sugar
1
⁄4 teaspoon salt
21⁄2 cups whipping cream
21⁄2 teaspoons vanilla extract
41⁄3 cups ripe, mashed bananas
6 Quart
12 cups vanilla yogurt
3 cups sugar
1
⁄4 teaspoon salt
3 cups whipping cream
1 tablespoon vanilla extract
51⁄4 cups ripe, mashed bananas
FRRVCB40_60_08EM1.qxd:8804_8806_07EM1.qxd 10/16/08 8:58 AM Page 15
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