Introducing the Rival Electric Ice-Cream Maker 8620

The Rival Electric Ice-Cream Maker 8620 is a powerful and user-friendly appliance designed to bring the magic of homemade ice cream to your kitchen. Expected to hit the market in the coming months, this innovative machine is estimated to be priced around $70, offering an affordable solution for families and ice cream enthusiasts alike.

Detailed Specifications

The Rival Electric Ice-Cream Maker 8620 boasts an array of impressive features, including:

4-quart capacity, enabling you to create up to 4 pints of ice cream at once
Transparent lid for easy monitoring of the mixing process
Electric motor with a simple on/off switch for hassle-free operation
Double-insulated freezer bowl to ensure even and efficient freezing
BPA-free plastic parts for safe and worry-free use

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: Top mounted. Engages stem of DASHER.
Cork: Used to plug hole in COVER when hardening and ripening ice cream.
Cover: Tab in COVER fits notch in ice cream can.
Dasher: Stem on top fits through hole in center of COVER, and engages MOTOR DRIVE.
Ice Cream Can: Container holds ice cream mixture.
Drain Hole: Allows salt water to flow freely out of 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”).

Pour chilled ice cream mixture into cooled ICE CREAM CAN. Fill ICE CREAM CAN only 3/4 full, as mixture will expand during freezing.
Insert DASHER. Be sure that bottom of DASHER fits indentation at bottom of ICE CREAM CAN.
Place COVER on ICE CREAM CAN.
Ingredient Usage
ROCK SALT for making ice cream
ROCK SALT for hardening ice cream
CRUSHED ICE for making and hardening ice cream
MAKER SIZE 4 Quart 5 Quart 6 Quart
Rock Salt (for making) 3 Cups 3 1⁄2 Cups 4 Cups
Rock Salt (for hardening) 2 Cups 2 1⁄2 Cups 3 Cups
Crushed Ice (for making and hardening) 17 lbs. 22 lbs. 25 lbs.
Place filled ICE CREAM CAN in BUCKET. Make sure ICE CREAM CAN is centered and engages with bottom of BUCKET.
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.
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.
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.
Ice cream should churn about 20-40 minutes or until motor stops. Unplug and remove MOTOR DRIVE.
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.

Ingredient	Usage
ROCK SALT	for making ice cream
ROCK SALT	for hardening ice cream
CRUSHED ICE	for making and hardening ice cream

MAKER SIZE	4 Quart	5 Quart	6 Quart
Rock Salt (for making)	3 Cups	3 1⁄2 Cups	4 Cups
Rock Salt (for hardening)	2 Cups	2 1⁄2 Cups	3 Cups
Crushed Ice (for making and hardening)	17 lbs.	22 lbs.	25 lbs.

HOW TO HARDEN AND RIPEN ICE CREAM

Pack ice cream down into ICE CREAM CAN and replace COVER. Put cork into hole on COVER.
Drain off salt water through drain hole in side of BUCKET.
Repack ice and salt layers (see “How To Use Your Ice Cream Maker”, previous section) covering entire ICE CREAM CAN including COVER.
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

Pack ice cream down into ICE CREAM CAN and replace COVER. Put cork into hole on COVER.
Place in home freezer for several hours.

Plastic Containers

Spoon ice cream into plastic container; allow 1/2 inch for expansion. Cover with a tight-fitting lid.
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.

Description

The Rival Electric Ice-Cream Maker 8620 is designed to make the process of making ice cream at home as simple and enjoyable as possible. Its spacious 4-quart capacity allows for the creation of multiple pints of ice cream in a single batch, while the clear lid permits users to monitor the mixing progress without interrupting the process. The electric motor, activated with a single on/off switch, eliminates the need for manual churning, streamlining the overall experience. Additionally, the double-insulated freezer bowl ensures consistent and efficient freezing, while BPA-free plastic parts guarantee user safety.

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. It’s fast, easy, and tastes great!

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

4 Quart

2 1/4 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
6 1/4 cups milk
5 eggs, beaten
5 cups whipping cream
2 tablespoons plus 1 1/2 teaspoon vanilla extract

6 Quart

3 1/2 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.

CINNAMON BLACK WALNUT ICE CREAM

4 Quart

4 cups whipping cream
4 cups half and half
2 cups sugar
2 1/2 cups chopped black walnuts
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon salt

5 Quart

5 cups whipping cream
5 cups half and half
2 1/2 cups sugar
3 1/8 cups chopped black walnuts
1 tablespoon plus 3/4 teaspoon vanilla extract
1 1/4 teaspoon cinnamon
1/2 teaspoon salt

6 Quart

6 cups whipping cream
6 cups half and half
3 cups sugar
3 3/4 cups chopped black walnuts
1 1/2 tablespoons vanilla extract
1 1/2 teaspoons cinnamon
3/4 teaspoon salt

Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed.

CHOCOLATE ICE CREAM

4 Quart

2 2/3 cups sugar
2 tablespoons cornstarch
1/2 teaspoon salt
6 cups milk
4 eggs, beaten
6 squares semisweet chocolate, melted
1 1/3 cup half and half
2 cups whipping cream
2 teaspoons vanilla extract

5 Quart

3 1/3 cups sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon salt
7 1/2 cups milk
5 eggs, beaten
7 1/2 squares semisweet chocolate, melted
1 2/3 cup half and half
2 1/2 cups whipping cream
2 1/2 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.

CHOCOLATE CHIP ICE CREAM

4 Quart

2 1/2 cups milk
2 3/4 cups sugar
1 teaspoon salt
2 1/2 cups half and half
1 1/2 teaspoons vanilla extract
6 cups whipping cream
12 oz. (2 cups) grated semisweet chocolate or chocolate chips

5 Quart

3 1/4 cups milk
3 1/2 cups sugar
1 1/8 teaspoon salt
3 1/8 cups half and half
1 3/4 teaspoons vanilla extract
7 1/2 cups whipping cream
15 oz. (2 1/2 cups) grated semisweet chocolate or chocolate chips

6 Quart

4 cups milk
3 3/4 cups sugar
1 1/4 teaspoon salt
4 cups half and half
2 teaspoons vanilla extract
9 1/2 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, 2 1/2 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
1 3/4 cups sugar
1/2 teaspoon salt
2 cups half and half
1 tablespoon vanilla extract
4 cups whipping cream

5 Quart

2 1/2 cups milk
2 1/2 cups sugar
1/2 teaspoon salt
2 1/2 cups half and half
1 1/2 tablespoon vanilla extract
5 cups whipping cream

6 Quart

3 cups milk
2 3/4 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, 3 1/2 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.

ROCKY ROAD ICE CREAM

4 Quart

2 cups milk
6 squares (1 oz. each) semisweet chocolate
1 3/4 cups sugar
1/2 teaspoon salt
2 cups half and half
1 tablespoon vanilla extract
4 cups whipping cream
2 cups mini marshmallows
1 1/2 cups chocolate chips
1 cup chopped pecans

5 Quart

2 1/2 cups milk
7 1/2 squares (1 oz. each) semisweet chocolate
2 1/4 cup sugar
1/2 teaspoon salt
2 1/2 cups half and half
1 1/2 tablespoons vanilla extract
5 cups whipping cream
2 1/2 cups mini marshmallows
1 3/4 cups chocolate chips
1 3/4 cups chopped pecans

6 Quart

3 cups milk
9 squares (1 oz. each) semisweet chocolate
2 3/4 cup sugar
3/4 teaspoon salt
3 cups half and half
2 tablespoons vanilla extract
6 cups whipping cream
3 cups mini marshmallows
2 1/4 cups chocolate chips
1 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.

PEPPERMINT ICE CREAM

4 Quart

2 1/2 cups milk
2 cups sugar
1 teaspoon salt
2 1/2 cups half and half
1 1/2 teaspoons vanilla extract
6 cups whipping cream
2 cups peppermint candy

5 Quart

3 1/8 cups milk
2 1/2 cups sugar
1 1/8 teaspoon salt
3 1/8 cups half and half
1 3/4 teaspoon vanilla extract
7 1/2 cups whipping cream
2 1/2 cups peppermint candy

6 Quart

4 cups milk
3 cups sugar
1 1/4 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.

PRALINE ALMOND FUDGE ICE CREAM

4 Quart

2 1⁄4 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

2 3⁄4 cups light brown sugar
1⁄4 cup plus 3 1⁄2 tablespoons flour
1⁄2 teaspoon salt
6 1⁄4 cups milk
5 eggs, beaten
5 cups whipping cream
2 1⁄2 tablespoons vanilla extract
2 1⁄2 cups slivered almonds
3 3⁄4 tablespoons butter
1 1⁄4 cup chocolate fudge topping

6 Quart

3 1⁄2 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
1 1⁄2 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 the remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine whipping cream and vanilla in a large bowl; add chilled mixture, stirring with a wire whisk to combine. Sauté almonds in butter over low heat about 5 minutes. Stir into the 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

5 Quart

5 cups apple cider or apple juice
2 1⁄2 cups sugar
1 1⁄4 teaspoon whole cloves
5 whole cinnamon sticks
5 cups unsweetened applesauce
2 1⁄2 cups cranberry juice
1⁄4 cup plus 1 tablespoon lemon juice

6 Quart

6 cups apple cider or apple juice
3 cups sugar
1 1⁄2 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 a 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.

STRAWBERRY ICE

4 Quart

2 quarts fresh or frozen strawberries, thawed
1 cup sugar
2 cups water
2 tablespoons lemon juice

5 Quart

2 1⁄2 quarts fresh or frozen strawberries, thawed
1 1⁄4 cup sugar
2 1⁄2 cups water
2 tablespoons plus 1 1⁄2 teaspoon lemon juice

6 Quart

3 quarts fresh or frozen strawberries, thawed
1 1⁄2 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
1 1⁄2 cups sugar
1⁄4 teaspoon salt
9 cups whole milk
1 1⁄2 teaspoon vanilla extract

5 Quart

3 3⁄4 cups skim milk
1 3⁄4 cups sugar
1⁄4 teaspoon salt
11 1⁄4 cups whole milk
1 3⁄4 teaspoons vanilla extract

6 Quart

4 1⁄2 cups skim milk
2 1⁄4 cups sugar
1⁄4 teaspoon salt
13 1⁄2 cups whole milk
2 1⁄4 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

4 Quart

2 1⁄2 cups skim milk
8 1⁄2 cups whole milk
4 squares semisweet chocolate
2 2⁄3 cups sugar
1 teaspoon salt
2 teaspoons vanilla extract

5 Quart

3 1⁄8 cups skim milk
10 1⁄2 cups whole milk
5 squares semisweet chocolate
3 1⁄3 cups sugar
1 1⁄4 teaspoon salt
2 1⁄2 teaspoons vanilla extract

6 Quart

3 3⁄4 cups skim milk
12 3⁄4 cups whole milk
6 squares semisweet chocolate
4 cups sugar
1 1⁄2 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.

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
2 1⁄2 cups sugar
1 1⁄2 teaspoons cinnamon
1⁄4 teaspoon salt
2 1⁄2 cups whipping cream
2 1⁄2 teaspoons vanilla extract
2 1⁄2 cups walnut pieces

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

4 Quart

8 cups plain yogurt
3 cups frozen, sliced strawberries in syrup, thawed
1 1⁄2 cups sugar
2 cups whipping cream

5 Quart

10 cups plain yogurt
3 3⁄4 cups frozen, sliced strawberries in syrup, thawed
1 3⁄4 cups sugar
2 1⁄2 cups whipping cream

6 Quart

12 cups plain yogurt
4 1⁄2 cups frozen, sliced strawberries in syrup, thawed
2 1⁄4 cups sugar
3 cups whipping cream

Thoroughly combine all ingredients in mixing bowl. 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 (15 1⁄4 oz.)
1 can cream of coconut (15 oz. can)
1 cup whipping cream
1 1⁄2 teaspoons rum flavoring

5 Quart

10 cups vanilla yogurt
1 1⁄4 cups sugar
2 1⁄2 cans crushed pineapple, undrained (15 1⁄4 oz.)
1 1⁄4 cans cream of coconut (15 oz. can)
1 1⁄4 cups whipping cream
1 3⁄4 teaspoons rum flavoring

6 Quart

12 cups vanilla yogurt
1 1⁄2 cups sugar
3 cans crushed pineapple, undrained (15 1⁄4 oz.)
1 1⁄2 cans cream of coconut (15 oz. can)
1 1⁄2 cups whipping cream
2 1⁄4 teaspoons rum flavoring

Thoroughly combine yogurt and sugar in mixing bowl. Stir in remaining ingredients. Cover and refrigerate 30 minutes. Freeze as directed.

FROZEN CHERRY YOGURT

4 Quart

4 cups fresh or frozen dark, sweet cherries, pitted and thawed
8 cups plain yogurt
2 cups whipping cream
1 1⁄4 cups sugar
2 tablespoons vanilla extract

5 Quart

5 cups fresh or frozen dark, sweet cherries, pitted and thawed
10 cups plain yogurt
2 1⁄2 cups whipping cream
1 1⁄2 cups sugar
2 1⁄2 tablespoons vanilla extract

6 Quart

6 cups fresh or frozen dark, sweet cherries, pitted and thawed
12 cups plain yogurt
3 cups whipping cream
1 3⁄4 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

6 1⁄4 cups fresh or frozen blueberries, thawed
6 1⁄4 cups plain yogurt
2 1⁄2 cups half and half
2 1⁄2 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 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
2 1⁄2 cups sugar
1⁄4 teaspoon salt
2 1⁄2 cups whipping cream
2 1⁄2 teaspoons vanilla extract
4 1⁄3 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
5 1⁄4 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.

Setup Guide

To get started with your Rival Electric Ice-Cream Maker 8620, follow these steps:

Ensure the freezer bowl has been thoroughly frozen for at least 24 hours before use.
Assemble the ice cream maker by attaching the dasher (the paddle-like component) to the motor shaft, then inserting it into the freezer bowl.
Pour your ice cream mixture into the bowl, making sure not to exceed the maximum fill line.
Place the lid on the ice cream maker, aligning the tabs with the corresponding slots on the bowl.
Plug in the ice cream maker and turn on the motor using the on/off switch.
Allow the ice cream to churn for approximately 20-30 minutes or until the desired consistency is reached.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

Read all instructions before using.
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.
Avoid contacting moving parts.
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.
The use of accessory attachments (not recommended or sold by Rival®) may cause fire, electric shock or injury.
Do not use outdoors.
Do not let cord hang over edge of table or counter, or touch heated surfaces, including the stove.
Do not use appliance for other than intended use.
Do not operate your Ice Cream Maker dry. Always have ice cream mixture in the ICE CREAM CAN when you plug in your appliance.
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.

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.

Troubleshooting

Below are a few common issues and their solutions:

Problem: The ice cream mixture is not freezing.
Solution: Ensure the freezer bowl has been frozen for a sufficient amount of time (at least 24 hours) and that the mixture has been properly chilled before use.
Problem: The motor is overheating or struggling to churn the mixture.
Solution: Reduce the amount of mixture used in the bowl or allow the mixture to chill further before churning.

ONE-YEAR WARRANTY

Rival warrants this product to be free from defects in materials or workmanship for one (1) year from the date of original purchase. If you have a claim under this warranty please follow these procedures:

Pros & Cons

Pros

Affordable price point
Simple operation with electric motor
Large 4-quart capacity
Transparent lid for easy monitoring

Cons

Freezer bowl must be frozen for 24 hours before use
Limited to producing one flavor at a time

Customer Reviews

"The Rival Electric Ice-Cream Maker 8620 has transformed my ice cream-making experience. Its large capacity and user-friendly design make it a must-have for any dessert lover." - Jane, Satisfied Customer

"I was pleasantly surprised by the performance of this machine, especially given its affordable price. I would highly recommend it to anyone interested in making their own ice cream at home." - Mike, Happy User

Common Complaints

Some users have expressed concerns regarding the extended freezing time required for the freezer bowl and the limited ability to produce multiple flavors simultaneously.

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