Rival Frrvcb40 60 Users Manual FRRVCB40_60_08EM1
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2015-02-04
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FRRVCB40_60_08EM1.qxd:8804_8806_07EM1.qxd 10/16/08 8:58 AM Page 1 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. Printed in China 129079/9100200001159 FRRVCB40/6008EM1 Electric Ice Cream Maker FRRVCB40/60 Owner’s Guide READ AND SAVE THESE INSTRUCTIONS FRRVCB40_60_08EM1.qxd:8804_8806_07EM1.qxd 10/16/08 8:58 AM Page 3 IMPORTANT SAFEGUARDS SAVE THESE INSTRUCTIONS 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. 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- -3- 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 5 KNOW YOUR ICE CREAM MAKER • MOTOR DRIVE MOTOR DRIVE Top mounted. Engages stem of DASHER and locks to bucket. • COVER COVER Tab in COVER fits notch in ice cream can. DASHER • DASHER Stem on top fits through hole ICE CREAM CAN in center of COVER, and engages MOTOR DRIVE. BUCKET SLOTS • ICE CREAM CAN Container holds ice cream DRAIN HOLE mixture. BUCKET • 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. 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. -4- 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 6 Quart 3 Cups 2 Cups 5-10 lbs. 4 Cups 3 Cups 10-15 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. 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. -5- FRRVCB40_60_08EM1.qxd:8804_8806_07EM1.qxd 10/16/08 8:58 AM Page 7 HOW TO HARDEN AND RIPEN ICE CREAM IMPORTANT POINTS 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. 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 -6- 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. -7- FRRVCB40_60_08EM1.qxd:8804_8806_07EM1.qxd 10/16/08 8:58 AM 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. 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 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. -8- 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 Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed. 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 Page 9 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 1 2 ⁄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, 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. -9- FRRVCB40_60_08EM1.qxd:8804_8806_07EM1.qxd 10/16/08 8:58 AM ROCKY ROAD ICE CREAM 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 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 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. VANILLA ICE CREAM 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 Page 11 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 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. -10- 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 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 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 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. -11- FRRVCB40_60_08EM1.qxd:8804_8806_07EM1.qxd 10/16/08 8:58 AM STRAWBERRY ICE 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 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 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 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 Page 13 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 1 2 ⁄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 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 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 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 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 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. -12- 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 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. -13- FRRVCB40_60_08EM1.qxd:8804_8806_07EM1.qxd 10/16/08 8:58 AM 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 FROZEN CHERRY YOGURT 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 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. 4 Quart 8 cups plain yogurt 3 cups frozen, sliced strawberries in syrup, thawed 11⁄2 cup sugar 2 cups whipping cream 5 Quart 10 cups plain yogurt 33⁄4 cups frozen, sliced strawberries in syrup, thawed 13⁄4 cup sugar 1 2 ⁄2 cup whipping cream 6 Quart 12 cups plain yogurt 41⁄2 cups frozen, sliced strawberries in syrup, thawed 21⁄4 cups sugar 3 cups whipping cream Freeze as directed. Thoroughly combine yogurt and sugar in mixing bowl. Stir in remaining ingredients. 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 Cover and refrigerate 30 minutes. Freeze as directed. -14- 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 1 2 ⁄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 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 5 Quart 61⁄4 cups fresh or frozen blueberries, thawed 61⁄4 cups plain yogurt 1 2 ⁄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 Mash blueberries and combine with remaining ingredients. Cover and refrigerate 30 minutes. Freeze as directed. 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 Page 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 FROZEN BANANA YOGURT 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 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. -15-
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