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Rival Electric Ice Cream Maker Owner's Manual 8605 Rival Frozen Dessert Maker Manuals
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Frozen Dessert Maker Manuals Automatic Ice Cream Maker, Countertop Ice Cream Maker, Dessert Maker, Electric Frozen Dessert Maker, Electric Ice Cream Maker Rival Electric Ice Cream Maker Owner's Manual 8605 Rival Frozen Dessert Maker Manuals

KMAN011.01.US.0M1_ice creamers

11/6/01

9:31 AM

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8405, 8420, 8455-X, 8550-X, 8605, 8620

Electric Ice Cream Maker

Owners Guide
READ AND SAVE THESE INSTRUCTIONS

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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.

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.

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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.

MAKER SIZE

For best results use Rival Rock Salt
4 Quart 3 Cups 2 Cups 17 lbs.
5 Quart 312 Cups 212 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.

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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 Rivals Quick and Easy Ice Cream Mixes to create your favorite recipes. Its fast, easy, and tastes great! Rivals 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.
CINNAMON BLACK WALNUT ICE CREAM
4 Quart 4 cups whipping cream 4 cups half and half 2 cups sugar 212 cups chopped black walnuts 1 tablespoons vanilla extract 1 teaspoon cinnamon teaspoon salt 5 Quart 5 cups whipping cream 5 cups half and half 212 cups sugar 318 cups chopped black walnuts 1 tablespoon plus teaspoon vanilla extract 114 teaspoon cinnamon teaspoon salt 6 Quart 6 cups whipping cream 6 cups half and half 3 cups sugar 334 cups chopped black walnuts 112 tablespoons vanilla extract 112 teaspoons cinnamon teaspoon salt
OLD FASHIONED VANILLA ICE CREAM
4 Quart 214 cups sugar cup plus 2 tablespoons flour teaspoon salt 5 cups milk 4 eggs, beaten 4 cups whipping cream 2 tablespoons vanilla extract 5 Quart 3 cups sugar cup flour teaspoon salt 614 cups milk 5 eggs, beaten 5 cups whipping cream 2 tablespoons plus 112 teaspoon vanilla extract 6 Quart 312 cups sugar cup flour 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 223 cups sugar 2 tablespoons cornstarch teaspoon salt 6 cups milk 4 eggs, beaten 6 squares semisweet chocolate, melted 113 cup half and half 2 cups whipping cream 2 teaspoons vanilla extract 5 Quart 313 cups sugar 212 tablespoons cornstarch teaspoon salt 712 cups milk 5 eggs, beaten 712 squares semisweet chocolate, melted 123 cup half and half 212 cups whipping cream 212 teaspoons vanilla extract 6 Quart 4 cups sugar 3 tablespoons cornstarch 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.

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CHOCOLATE CHIP ICE CREAM
4 Quart 212 cups milk 234 cups sugar 1 teaspoon salt 212 cups half and half 112 teaspoons vanilla extract 6 cups whipping cream 12 oz. (2 cups) grated semisweet chocolate or chocolate chips 5 Quart 314 cups milk 312 cups sugar 118 teaspoon salt 31/8 cups half and half 134 teaspoons vanilla extract 712 cups whipping cream 15 oz. (212 cups) grated semisweet chocolate or chocolate chips 6 Quart 4 cup milk 334 cups sugar 114 teaspoon salt 4 cups half and half 2 teaspoons vanilla extract 912 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 134 cups sugar teaspoon salt 2 cups half and half 1 tablespoon vanilla extract 4 cups whipping cream 2 cups mini marshmallows 112 cups chocolate chips 1 cup chopped pecans 5 Quart 212 cups milk 712 squares (1 oz. each) semisweet chocolate 214 cup sugar teaspoon salt 212 cups half and half 112 tablespoons vanilla extract 5 cups whipping cream 212 cups mini marshmallows 134 cups chocolate chips 134 cups chopped pecans 6 Quart 3 cups milk 9 squares (1 oz. each) semisweet chocolate 234 cup sugar teaspoon salt 3 cups half and half 2 tablespoons vanilla extract 6 cups whipping cream 3 cups mini marshmallows 214 cups chocolate chips 112 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. Add sugar and salt. Stir until dissolved. Stir in remaining ingredients. Cover and refrigerate 30 minutes. Freeze as directed.

PEPPERMINT ICE CREAM

4 Quart 212 cups milk 2 cups sugar 1 teaspoon salt 212 cups half and half 112 teaspoons vanilla extract 6 cups whipping cream 2 cups peppermint candy 5 Quart 318 cups milk 212 cups sugar 118 teaspoon salt 318 cups half and half 134 teaspoon vanilla extract 712 cups whipping cream 212 cups peppermint candy 6 Quart 4 cups milk 3 cups sugar 114 teaspoon salt 4 cups half and half 2 teaspoons vanilla extract 9 cups whipping cream 3 cups peppermint candy

VANILLA ICE CREAM

4 Quart 2 cups milk 134 cups sugar teaspoon salt 2 cups half and half 1 tablespoon vanilla extract 4 cups whipping cream 5 Quart 212 cups milk 212 cups sugar teaspoon salt 212 cups half and half 112 tablespoon vanilla extract 5 cups whipping cream 6 Quart 3 cups milk 234 cups sugar teaspoon salt 3 cups half and half 2 tablespoon vanilla extract 6 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 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.
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.

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PRALINE ALMOND FUDGE ICE CREAM
4 Quart 214 cups light brown sugar cup plus 2 tablespoons flour 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 234 cups light brown sugar cup plus 312 tablespoons flour teaspoon salt 614 cups milk 5 eggs, beaten 5 cups whipping cream 212 tablespoons vanilla extract 212 cups slivered almonds 334 tablespoons butter 114 cup chocolate fudge topping 6 Quart 312 cups light brown sugar cup flour teaspoon salt 7 cups milk 6 eggs, beaten 6 cups whipping cream 3 tablespoons vanilla extract 3 cups slivered almonds 5 tablespoons butter 112 cup chocolate fudge topping

STRAWBERRY ICE

4 Quart 2 quarts fresh or frozen strawberries, thawed 1 cup sugar 2 cups water 2 tablespoons lemon juice 5 Quart 212 quarts fresh or frozen strawberries, thawed 114 cup sugar 212 cup water 2 tablespoons plus 112 teaspoon lemon juice 6 Quart 3 quarts fresh or frozen strawberries, thawed 112 cup sugar 3 cups water 3 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.
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. Saut 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.)

VANILLA ICE MILK

4 Quart 3 cups skim milk 112 cups sugar teaspoon salt 9 cups whole milk 112 teaspoon vanilla extract 5 Quart 334 cups skim milk 134 cups sugar teaspoon salt 1114 cups whole milk 134 teaspoons vanilla extract 6 Quart 412 cups skim milk 214 cups sugar teaspoon salt 1312 cups whole milk 214 teaspoons 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.

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 cup lemon juice 5 Quart 5 cups apple cider or apple juice 212 cups sugar 114 teaspoon whole cloves 5 whole cinnamon sticks 5 cups unsweetened applesauce 212 cups cranberry juice cup plus 1 tablespoon lemon juice 6 Quart 6 cups apple cider or apple juice 3 cups sugar 112 teaspoons whole cloves 6 whole cinnamon sticks 6 cups unsweetened applesauce 3 cups cranberry juice cup lemon juice

CHOCOLATE ICE MILK

4 Quart 212 cups skim milk 812 cups whole milk 4 squares semisweet chocolate 223 cups sugar 1 teaspoon salt 2 teaspoons vanilla extract 5 Quart 318 cups skim milk 1012 cups whole milk 5 squares semisweet chocolate 313 cups sugar 114 teaspoon salt 212 teaspoons vanilla extract 6 Quart 334 cups skim milk 1234 cups whole milk 6 squares semisweet chocolate 4 cups sugar 112 teaspoon salt 2 tablespoons vanilla extract

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.
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.

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FROZEN CINNAMON NUT YOGURT
4 Quart 8 cups vanilla yogurt 2 cups sugar 1 teaspoon cinnamon teaspoon salt 2 cups whipping cream 2 teaspoons vanilla extract 2 cups walnut pieces 5 Quart 10 cups vanilla yogurt 212 cups sugar 112 teaspoons cinnamon teaspoon salt 212 cups whipping cream 212 teaspoons vanilla extract 212 cups walnut pieces 6 Quart 12 cups vanilla yogurt 3 cups sugar 1 tablespoon cinnamon 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 114 cups sugar 2 tablespoons vanilla extract 5 Quart 5 cups fresh or frozen dark, sweet cherries, pitted and thawed 10 cups plain yogurt 212 cup whipping cream 112 cup sugar 212 tablespoons vanilla extract 6 Quart 6 cups fresh or frozen dark, sweet cherries, pitted and thawed 12 cups plain yogurt 3 cups whipping cream 134 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.
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 STRAWBERRY YOGURT

4 Quart 8 cups plain yogurt 3 cups frozen, sliced strawberries in syrup, thawed 112 cup sugar 2 cups whipping cream 5 Quart 10 cups plain yogurt 334 cups frozen, sliced strawberries in syrup, thawed 134 cup sugar 212 cup whipping cream 6 Quart 12 cups plain yogurt 412 cups frozen, sliced strawberries in syrup, thawed 214 cups sugar 3 cups whipping cream

FROZEN BLUEBERRY YOGURT

4 Quart 5 cups fresh or frozen blueberries, thawed 5 cups plain yogurt 2 cups half and half 2 cups sugar 5 Quart 614 cups fresh or frozen blueberries, thawed 614 cups plain yogurt 212 cups half and half 212 cups sugar 6 Quart 8 cups fresh or frozen blueberries, thawed 8 cups plain yogurt 3 cups half and half 3 cups sugar

Thoroughly combine all ingredients in mixing bowl. Cover and refrigerate 30 minutes. Freeze as directed.
Mash blueberries and combine with remaining ingredients. Cover and refrigerate 30 minutes. Freeze as directed.

FROZEN PIA COLADA YOGURT

4 Quart 8 cups vanilla yogurt 1 cup sugar 2 cans crushed pineapple, undrained (1514 oz.) 1 can cream of coconut (15 oz. can) 1 cup whipping cream 2 teaspoons rum flavoring 5 Quart 10 cups vanilla yogurt 114 cups sugar 212 cans crushed pineapple, undrained (1514 oz.) 114 can cream of coconut (15 oz. can) 11/4 cup whipping cream /4 teaspoon rum flavoring 6 Quart 12 cups vanilla yogurt 112 cups sugar 3 cans crushed pineapple, undrained (1514 oz.) 112 cans cream of coconut (15 oz. can) 112 cups whipping cream 4 teaspoon rum flavoring

FROZEN BANANA YOGURT

4 Quart 8 cups vanilla yogurt 2 cups sugar teaspoon salt 2 cups whipping cream 2 teaspoons vanilla extract 2 cups ripe, mashed bananas 5 Quart 10 cups vanilla yogurt 212 cups sugar teaspoon salt 212 cups whipping cream 212 teaspoons vanilla extract 413 cups ripe, mashed bananas 6 Quart 12 cups vanilla yogurt 3 cups sugar teaspoon salt 3 cups whipping cream 1 tablespoon vanilla extract 514 cups ripe, mashed bananas
Thoroughly combine yogurt and sugar in mixing bowl. Stir in remaining ingredients. Cover and refrigerate 30 minutes. Freeze as directed.
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.

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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.

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