User manual RIVAL 8620

[. . . ] 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. To protect against electrical shock, do not immerse cord, plug, or motor in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Unplug from outlet when not in use and before putting on or taking off parts, and before cleaning. [. . . ] 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. 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. 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. 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. 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. 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. [. . . ] Remove cloves and cinnamon sticks with a slotted spoon; discard. Stir in applesauce, cranberry and lemon juices. Freeze as directed. Combine skim and whole milk in saucepan. Cook over medium heat until chocolate is melted, stirring constantly. [. . . ]