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
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.
Electric Ice Cream Maker
FRRVCB40/60
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.
Owner’s Guide
© 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.
READ AND SAVE THESE INSTRUCTIONS
129079/9100200001159
FRRVCB40/6008EM1
Printed in China
FRRVCB40_60_08EM1.qxd:8804_8806_07EM1.qxd 10/16/08 8:58 AM Page 5
KNOW YOUR ICE CREAM MAKER
MAKER SIZE
For best results use Rival Rock Salt
4 Quart
6 Quart
4 Cups
• MOTOR DRIVE
MOTOR DRIVE
Top mounted. Engages stem of
ROCK SALT for making ice cream
ROCK SALT for hardening ice cream
3 Cups
2 Cups
DASHER and locks to bucket.
3 Cups
• COVER
CRUSHED ICE for making and hardening ice cream
5-10 lbs.
10-15 lbs.
COVER
Tab in COVER fits notch in 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.
cream can.
• DASHER
DASHER
Stem on top fits through hole
in center of COVER, and
engages MOTOR DRIVE.
ICE CREAM CAN
BUCKET SLOTS
• ICE CREAM CAN
Container holds ice cream
mixture.
DRAIN HOLE
BUCKET
6. While ice cream maker is running, distribute 2 inches of ice around
1
bottom of BUCKET. Sprinkle approximately /4 cup salt uniformly over
• DRAIN HOLE
layer of ice. (See “Important points”) NOTE: The DASHER does not
Allows salt water to flow freely
out of BUCKET.
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”)
• 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
8. Ice cream should churn about 20-40 minutes or until motor stops.
NOTE: Before using for the first time, wash all parts except MOTOR DRIVE
Unplug and remove MOTOR DRIVE.
(see “HOW TO CLEAN YOUR ICE CREAM MAKER”).
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.
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.
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IMPORTANT POINTS
HOW TO HARDEN AND RIPEN ICE CREAM
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.
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.
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.
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.
Plastic Containers:
1
1. Spoon ice cream into plastic container; allow /2 inch for expansion.
Cover with a tight-fitting lid.
2. Place in home freezer for several hours.
2. Wait at least 20 minutes for motor to cool.
3. Plug in and operate normally.
HOW TO CLEAN YOUR ICE CREAM MAKER
RECIPES
MOTOR DRIVE: Unplug. Never put MOTOR DRIVE in water. Wipe with a
slightly damp cloth. MOTOR DRIVE never needs lubrication.
DELICIOUS HOMEMADE ICE CREAM
®
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.
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!
®
ICE CREAM BUCKET: After every use, clean thoroughly to remove salt water
Rival ’s ice cream mixes are packed in convenient 8 oz
residue.
packets. Each packet makes up to 2 quarts of delicious ice cream.
Available at many retail stores or for more information please visit
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CINNAMON BLACK WALNUT ICE CREAM
THE RECIPES
4 Quart
5 Quart
6 Quart
4 cups whipping cream
4 cups half and half
5 cups whipping cream
5 cups half and half
6 cups whipping cream
6 cups half and half
HINT FOR LOWER-FAT RECIPES
1
2 cups sugar
2 ⁄2 cups sugar
3 cups sugar
1
1
3
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.
2 ⁄2 cups chopped black walnuts 3 ⁄8 cups chopped black walnuts 3 ⁄4 cups chopped black walnuts
1
1 tablespoons vanilla extract
1 tablespoon plus
1 ⁄2 tablespoons vanilla extract
3
1
1 teaspoon cinnamon
⁄
4
1
teaspoon vanilla extract
1 ⁄2 teaspoons cinnamon
1
3
⁄2
teaspoon salt
1 ⁄4 teaspoon cinnamon
⁄4
teaspoon salt
1
⁄2
teaspoon salt
Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed.
OLD FASHIONED VANILLA ICE CREAM
4 Quart
5 Quart
6 Quart
CHOCOLATE ICE CREAM
1
1
2 ⁄4 cups sugar
3 cups sugar
3 ⁄2 cups sugar
1
1
1
4 Quart
5 Quart
6 Quart
⁄
4
cup plus 2 tablespoons flour
teaspoon salt
⁄2
cup flour
⁄
2
cup flour
2
1
1
1
3
2 ⁄3 cups sugar
3 ⁄3 cups sugar
4 cups sugar
⁄
2
⁄
2
1
teaspoon salt
⁄
4
teaspoon salt
1
2 tablespoons cornstarch
2 ⁄2 tablespoons cornstarch
3 tablespoons cornstarch
5 cups milk
6 ⁄4 cups milk
7 cups milk
1
1
3
⁄
2
teaspoon salt
⁄
2
1
teaspoon salt
⁄4
teaspoon salt
4 eggs, beaten
5 eggs, beaten
6 eggs, beaten
6 cups milk
4 eggs, beaten
6 squares semisweet chocolate, 7 ⁄2 squares semisweet
7 ⁄2 cups milk
5 eggs, beaten
9 cups milk
6 eggs, beaten
4 cups whipping cream
2 tablespoons vanilla extract
5 cups whipping cream
2 tablespoons plus
6 cups whipping cream
3 tablespoons vanilla extract
1
1
9 squares semisweet chocolate,
melted
1 ⁄2 teaspoon vanilla extract
melted
chocolate, melted
1
2
1 ⁄3 cup half and half
2 cups whipping cream
2 teaspoons vanilla extract
1 ⁄3 cup half and half
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.
1
2 ⁄2 cups whipping cream
2 ⁄2 teaspoons vanilla extract
1
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.
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.
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CHOCOLATE CHIP ICE CREAM
ROCKY ROAD ICE CREAM
4 Quart
5 Quart
6 Quart
4 Quart
5 Quart
6 Quart
1
1
1
2 cups milk
2 ⁄2 cups milk
3 cups milk
2 ⁄2 cups milk
3 ⁄4 cups milk
4 cup milk
1
3
1
3
6 squares (1 oz. each)
semisweet chocolate
7 ⁄2 squares (1 oz. each)
9 squares (1 oz. each)
semisweet chocolate
2 ⁄4 cups sugar
3 ⁄2 cups sugar
3 ⁄4 cups sugar
1
1
semisweet chocolate
1 teaspoon salt
1 ⁄8 teaspoon salt
1 ⁄4 teaspoon salt
3
1
3
1
1
1 ⁄4 cups sugar
2 ⁄4 cup sugar
2 ⁄4 cup sugar
2 ⁄2 cups half and half
3 /8 cups half and half
4 cups half and half
1
1
3
1
3
⁄
2
teaspoon salt
⁄
2
1
teaspoon salt
⁄4
teaspoon salt
1 ⁄2 teaspoons vanilla extract
1 ⁄4 teaspoons vanilla extract
2 teaspoons vanilla extract
1
1
2 cups half and half
2 ⁄2 cups half and half
3 cups half and half
6 cups whipping cream
12 oz. (2 cups) grated
semisweet chocolate or
chocolate chips
7 ⁄2 cups whipping cream
9 ⁄2 cups whipping cream
1
1
1 tablespoon vanilla extract
4 cups whipping cream
2 cups mini marshmallows
1 ⁄2 tablespoons vanilla extract 2 tablespoons vanilla extract
15 oz. (2 ⁄2 cups) grated
18 oz. (3 cups) grated
semisweet chocolate or
chocolate chips
5 cups whipping cream
6 cups whipping cream
semisweet chocolate or
chocolate chips
1
2 ⁄2 cups mini marshmallows
3 cups mini marshmallows
1
3
1
1 ⁄2 cups chocolate chips
1 ⁄4 cups chocolate chips
2 ⁄4 cups chocolate chips
3
1
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.
1 cup chopped pecans
1 ⁄4 cups chopped pecans
1 ⁄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.
After removing DASHER, immediately stir in chocolate.
1
Mint Chocolate Chip: Add peppermint extract (2 teaspoons for 4 quart, 2 ⁄
2
teaspoons
1
for 5 quart, or 1 tablespoon for 6 quart) and green food coloring ( ⁄
2
teaspoon for 4 quart,
1
1
3
4
⁄2
teaspoon plus ⁄
8
teaspoon for 5 quart, or ⁄
teaspoon for 6 quart) to mixture before
refrigerating. Proceed as directed.
PEPPERMINT ICE CREAM
4 Quart
5 Quart
6 Quart
VANILLA ICE CREAM
1
1
2 ⁄2 cups milk
3 ⁄8 cups milk
4 cups milk
3 cups sugar
1
2 cups sugar
2 ⁄2 cups sugar
1
1
4 Quart
5 Quart
6 Quart
1 teaspoon salt
1 ⁄8 teaspoon salt
1 ⁄4 teaspoon salt
1
1
1
2 cups milk
2 ⁄2 cups milk
3 cups milk
2 ⁄2 cups half and half
3 ⁄8 cups half and half
4 cups half and half
3
1
3
1
3
1 ⁄4 cups sugar
2 ⁄2 cups sugar
2 ⁄4 cups sugar
1 ⁄2 teaspoons vanilla extract
1 ⁄4 teaspoon vanilla extract
2 teaspoons vanilla extract
9 cups whipping cream
3 cups peppermint candy
1
1
3
1
⁄2
teaspoon salt
⁄
2
1
teaspoon salt
⁄4
teaspoon salt
6 cups whipping cream
2 cups peppermint candy
7 ⁄2 cups whipping cream
1
2 cups half and half
1 tablespoon vanilla extract
4 cups whipping cream
2 ⁄2 cups half and half
3 cups half and half
2 tablespoon vanilla extract
6 cups whipping cream
2 ⁄2 cups peppermint candy
1
1 ⁄2 tablespoon vanilla extract
5 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 and whipping cream. Cover and
refrigerate 30 minutes. Place peppermint candy in a plastic bag. Break into large pieces
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.
1
(about ⁄4-inch) with a mallet or rolling pin. Stir into chilled mixture. 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.
1
Banana: Add mashed bananas (3 cups for 4 quart, 3 ⁄
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.
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STRAWBERRY ICE
PRALINE ALMOND FUDGE ICE CREAM
4 Quart
5 Quart
6 Quart
4 Quart
5 Quart
6 Quart
1
3
1
1
2 ⁄4 cups light brown sugar
2 ⁄4 cups light brown sugar
3 ⁄2 cups light brown sugar
2 quarts fresh or frozen
strawberries, thawed
1 cup sugar
2 ⁄2 quarts fresh or frozen
3 quarts fresh or frozen
strawberries, thawed
1
1
1
1
⁄
4
cup plus 2 tablespoons flour
teaspoon salt
⁄
4
cup plus 3 ⁄2 tablespoons flour
⁄
2
cup flour
strawberries, thawed
1
1
3
1
1
⁄
2
⁄
2
1
teaspoon salt
⁄
4
teaspoon salt
1 ⁄4 cup sugar
1 ⁄2 cup sugar
1
5 cups milk
4 eggs, beaten
4 cups whipping cream
2 tablespoons vanilla extract
2 cups slivered almonds
3 tablespoons butter
6 ⁄4 cups milk
5 eggs, beaten
7 cups milk
2 cups water
2 ⁄2 cup water
3 cups water
1
6 eggs, beaten
2 tablespoons lemon juice
2 tablespoons plus 1 ⁄2 teaspoon 3 tablespoons lemon juice
lemon juice
5 cups whipping cream
6 cups whipping cream
1
2 ⁄2 tablespoons vanilla extract 3 tablespoons vanilla extract
1
2 ⁄2 cups slivered almonds
3 cups slivered almonds
Puree strawberries and combine with sugar. Let stand 2 hours. Add water and lemon
juice. Cover; refrigerate 30 minutes. Freeze as directed.
3
3 ⁄4 tablespoons butter
5 tablespoons butter
1
1
1 cup chocolate fudge topping 1 ⁄4 cup chocolate fudge topping 1 ⁄2 cup chocolate fudge topping
VANILLA ICE MILK
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.)
4 Quart
5 Quart
6 Quart
3
1
3 cups skim milk
3 ⁄4 cups skim milk
4 ⁄2 cups skim milk
1
3
1
1 ⁄2 cups sugar
1 ⁄4 cups sugar
2 ⁄4 cups sugar
1
1
1
⁄
4
teaspoon salt
⁄
4
teaspoon salt
⁄
4
teaspoon salt
1
1
9 cups whole milk
1 ⁄2 teaspoon vanilla extract
11 ⁄4 cups whole milk
1 ⁄4 teaspoons vanilla extract
13 ⁄2 cups whole milk
2 ⁄4 teaspoons vanilla extract
1
3
1
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
CHOCOLATE ICE MILK
4 Quart
5 Quart
6 Quart
4 Quart
5 Quart
6 Quart
4 cups apple cider or apple juice 5 cups apple cider or apple juice 6 cups apple cider or apple juice
1
1
3
2 ⁄2 cups skim milk
3 ⁄8 cups skim milk
3 ⁄4 cups skim milk
1
2 cups sugar
2 ⁄2 cups sugar
3 cups sugar
1
1
3
8 ⁄2 cups whole milk
10 ⁄2 cups whole milk
12 ⁄4 cups whole milk
1
1
1 teaspoon whole cloves
4 whole cinnamon sticks
1 ⁄4 teaspoon whole cloves
1 ⁄2 teaspoons whole cloves
4 squares semisweet chocolate 5 squares semisweet chocolate 6 squares semisweet chocolate
5 whole cinnamon sticks
6 whole cinnamon sticks
2
1
2 ⁄3 cups sugar
3 ⁄3 cups sugar
4 cups sugar
4 cups unsweetened applesauce 5 cups unsweetened applesauce 6 cups unsweetened applesauce
1
1
1 teaspoon salt
1 ⁄4 teaspoon salt
1 ⁄2 teaspoon salt
1
2 cups cranberry juice
2 ⁄2 cups cranberry juice
3 cups cranberry juice
1
2 teaspoons vanilla extract
2 ⁄2 teaspoons vanilla extract
2 tablespoons vanilla extract
1
1
1
⁄4
cup lemon juice
⁄4
cup plus 1 tablespoon
lemon juice
⁄3
cup lemon juice
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.
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.
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FRRVCB40_60_08EM1.qxd:8804_8806_07EM1.qxd 10/16/08 8:58 AM Page 15
FROZEN CINNAMON NUT YOGURT
FROZEN CHERRY YOGURT
4 Quart
5 Quart
6 Quart
4 Quart
5 Quart
6 Quart
8 cups vanilla yogurt
2 cups sugar
10 cups vanilla yogurt
12 cups vanilla yogurt
3 cups sugar
4 cups fresh or frozen dark,
sweet cherries, pitted and
thawed
5 cups fresh or frozen dark,
sweet cherries, pitted and
thawed
6 cups fresh or frozen dark,
sweet cherries, pitted and
thawed
1
2 ⁄2 cups sugar
1
1 teaspoon cinnamon
1 ⁄2 teaspoons cinnamon
1 tablespoon cinnamon
1
1
1
⁄4
teaspoon salt
⁄
4
1
teaspoon salt
⁄4
teaspoon salt
8 cups plain yogurt
2 cups whipping cream
10 cups plain yogurt
12 cups plain yogurt
3 cups whipping cream
1
2 cups whipping cream
2 teaspoons vanilla extract
2 cups walnut pieces
2 ⁄2 cups whipping cream
3 cups whipping cream
1 tablespoon vanilla extract
3 cups walnut pieces
2 ⁄2 cup whipping cream
1
1
1
3
2 ⁄2 teaspoons vanilla extract
1 ⁄4 cups sugar
1 ⁄2 cup sugar
1 ⁄4 cups sugar
1
1
2 ⁄2 cups walnut pieces
2 tablespoons vanilla extract
2 ⁄2 tablespoons vanilla extract 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
Thoroughly combine all ingredients in mixing bowl. Cover and refrigerate 30 minutes.
FROZEN BLUEBERRY YOGURT
4 Quart
5 Quart
6 Quart
8 cups plain yogurt
3 cups frozen, sliced straw-
berries in syrup, thawed
10 cups plain yogurt
12 cups plain yogurt
4 Quart
5 Quart
6 Quart
3
1
1
3 ⁄4 cups frozen, sliced straw-
4 ⁄2 cups frozen, sliced straw-
5 cups fresh or frozen
blueberries, thawed
5 cups plain yogurt
2 cups half and half
2 cups sugar
6 ⁄4 cups fresh or frozen
8 cups fresh or frozen
blueberries, thawed
8 cups plain yogurt
3 cups half and half
3 cups sugar
berries in syrup, thawed
berries in syrup, thawed
blueberries, thawed
1
3
1
1
1 ⁄2 cup sugar
1 ⁄4 cup sugar
2 ⁄4 cups sugar
6 ⁄4 cups plain yogurt
1
1
2 cups whipping cream
2 ⁄2 cup whipping cream
3 cups whipping cream
2 ⁄2 cups half and half
1
2 ⁄2 cups sugar
Freeze as directed.
Mash blueberries and combine with remaining ingredients. Cover and refrigerate 30
minutes. Freeze as directed.
FROZEN PIÑA COLADA YOGURT
Thoroughly combine yogurt and sugar in mixing bowl. Stir in remaining ingredients.
FROZEN BANANA YOGURT
4 Quart
5 Quart
6 Quart
8 cups vanilla yogurt
1 cup sugar
10 cups vanilla yogurt
12 cups vanilla yogurt
4 Quart
5 Quart
6 Quart
1
1
1 ⁄4 cups sugar
1 ⁄2 cups sugar
8 cups vanilla yogurt
10 cups vanilla yogurt
12 cups vanilla yogurt
1
1
2 cans crushed pineapple,
2 ⁄2 cans crushed pineapple,
3 cans crushed pineapple,
2 cups sugar
2 ⁄2 cups sugar
3 cups sugar
1
1
1
1
1
1
undrained (15 ⁄4 oz.)
undrained (15 ⁄4 oz.)
undrained (15 ⁄4 oz.)
⁄4
teaspoon salt
⁄
4
1
teaspoon salt
⁄
4
teaspoon salt
1
1
1 can cream of coconut
(15 oz. can)
1 ⁄4 can cream of coconut
1 ⁄2 cans cream of coconut
2 cups whipping cream
2 teaspoons vanilla extract
2 cups ripe, mashed bananas
2 ⁄2 cups whipping cream
2 ⁄2 teaspoons vanilla extract
3 cups whipping cream
1 tablespoon vanilla extract
1
(15 oz. can)
(15 oz. can)
1
1
1
1
1 cup whipping cream
1 /4 cup whipping cream
1 ⁄2 cups whipping cream
4 ⁄3 cups ripe, mashed bananas 5 ⁄4 cups ripe, mashed bananas
1
3
1
1 ⁄2 teaspoons rum flavoring
1 /4 teaspoon rum flavoring
2 ⁄4 teaspoon rum flavoring
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.
Cover and refrigerate 30 minutes. Freeze as directed.
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