Recipes; Old Fashioned Vanilla Ice Cream; Cinnamon Black Walnut Ice Cream; To Clean - Rival 8200 Manual

Hints
·
Ice (4, 5, and 6 quart models): About 15 to 20 pounds of crushed, cracked, or
chipped ice is used for each batch of ice cream. For best results, ifice cubes are
used, they should be crushed. Place cubes in a cloth bag and crush witha
mallet, or use an electric ice crusher. The finerthe ice, the smoother the ice
cream texture.
·
The wood bucket (Models8455 and 8550) should be soaked in water prior to
use to swellthe wood and seal the seams.
·
Firmness of ice cream depends on the mixture used, room temperature, size
of ice, and temperature of mixture before it's churned. For best re~ults, place
ingredients in metal ice cream can, mixand chillin refrigerator several hours or
overnight.
·
Too soft: Ifchurning takes longer than 40 minutes or the ice cream is too mushy,
add more ice and 6 tablespoons salt to stimulate the cold transfer to the ice
cream can. Repeat ifice cream is stilltoo mushy. This procedure should stiffen
the ice cream to a fluffymashed potato texture.
·
Too hard or lumpy: When churning time is less than 20 minutes lind the ice
cream is coarse and lumpythroughout, try adding less salt and finerchopped
ice. )
·
Home.yilde ice cream is very dense. One quart weighs about the same as 2
quarts of commercial ice cream. Don't be surprised ifyour homemade ice cream
gets very hard in your freezer. Simplysoften, ifdesired, by placing in refrigerator
10-15 minutes before serving.
·
The metal ice cream can must be thoroughly dried with a towel after washing. If
the can is left to "air dry", water
spots may appear. (See ''To Clean," below.)
·
Alcohol willinhibit freezing. Use flavorings or extracts.
·
When preparing a cooked ice cream recipe withmilk
and eggs, cook on low to
medium heat, stirring constantly. Gradually stir 1 to 2 cups of the hot mixture into
the beaten eggs, then slowly pour eggs into the remaining hot mixture, stirring
constantly.
To Clean
·
Motor drive: Unplug. Never put motor drive in water. Wipe with a slightly damp
cloth.
·
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:
Clean thoroughly to remove salt water residue after every
use.
·
Drive Shaft (Model 8200 only): Replace on motor drive after cleaning
to prevent loss.
Motor Drive Never Needs Lubrication.
8
Ice Cream
1
}
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
2 Qt. 4 Qt. 5 Qt. 6 Qt.
1 cup plus
2 tablespoons
3 tablespoons
2Y.c.
3c.
3Yo c.
Sugar
y. c. plus
2T.
Yo t.
5 c.
4
4c.
2T.
Yo c.
Yo c. Flour
Y.teaspoon
2Yo cups
2
2 cups
1 tablespoon
Yot.
6Y.c.
5
5 c.
2 T.plus
1Yo t.
Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medi-
um heat approximately 15 minutes or until thickened, stirring constantly.
Gradually stir about 1 cup of 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, stir-
ring with wire whisk to combine. Freeze as directed.
Cookies and Cream Ice Cream: Crumble chocolate sandwich cookies (15 cook-
ies for 2 quart, 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 (2 tablespoons for 2 quart, 4 table-
spoons for 4 quart, 5 tablespoons for 5 quart, or 6 tablespoons for 6 quart) with
sugar, flour and salt. Continue as directed.
%t.
7c.
6
6c.
3T.
Salt
Milk
Eggs, beaten
Whipping Cream
Vanilla Extract
Cinnamon Black Walnut Ice Cream
2Qt. 4Qt. 5Qt. 6Qt.
'I
2 cups
4 c. 5c. 6c.
WhippingCream
2 cups
4c. 5 c. 6 c.
Halfand Half
l
1 cup
2c.
2Yo c. 3c.
Sugar
1y. cups
2Yo c. 3Yac.
3%c.
Chopped Black
Walnuts
1Yo teaspoons
1 T.
H. plus
1Yo T. Vanilla Extract
%t.
Yo teaspoon
1t.
1Y.t. 1Yo t.
Cinnamon
dash Yo t.
Yot.
%t. Salt
Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed.
9