Homemade ice cream once required churning by hand, but with the invention of electric ice cream makers, manual labor is reduced. The Rival electric ice cream maker automatically turns the tub of ice cream inside of a large bucket of ice. This freezes the ice cream in 25 to 40 minutes.
Carefully measure all ingredients and mix thoroughly before adding the mixture to the ice cream tub. Allow the mixture to chill completely in the freezer or refrigerator before adding to the ice cream tub.
Follow recipes designed for the specific size churn: 4 or 6 qt. for Rival electric ice cream makers. Fill the ice cream tub 3/4 full with the ingredients. If you put in less, the churn will not automatically stop; if you put in more, the ingredients will spill out of the tub as they freeze and expand.
Ice, Salt, and Placement of the Ice Cream Maker
Plan to use 5 to 10 lbs. of ice for a 4 qt. ice cream maker and 10 to 15 lbs. for a 6 qt. churn. Use 3 to 4 cups of rock salt for best results; table salt does not effectively melt the ice. Layer the ice and rock salt when filling the ice bucket to allow more ice to come into contact with the rock salt and better chill the ice cream.
Replace ice and rock salt as the ice cream churns because some of the ice melts throughout the process. Place the ice cream maker in a sink to prevent spills from the drain hole. Watch the drain hole to ensure that melted ice and water continuously flows out of it. Pull ice pieces out that might plug the drain and send the melted salt water under the lid of the ice cream tub, creating salty ice cream.
Watch for jammed ice and unplug the motor if it occurs. Move the ice cream tub inside the ice bucket several times to dislodge jammed ice. Plug the machine back in to continue churning. Pour 2 cups of water into the ice bucket should it stop a second time due to jammed ice.
Harden Ice Cream Before Eating
Improve the flavor and texture of the ice cream by hardening (or ripening) it. Remove the ice cream tub and pull out the dasher. Replace the lid, cover the lid with a plastic wrap secured in place with a rubber band and return the tub to the ice bucket or place it in the kitchen freezer. Refill the ice bucket with 5 to 15 lbs. of ice, adding 2 to 3 cups of rock salt. Put a towel over the bucket and let the ice cream sit for 2 to 3 hours in the ice bucket or kitchen freezer.
Cleaning the Ice Cream Maker
Do not use water to clean the motor. Wipe it dry with a towel. Rinse out the ice bucket to remove leftover ice and salt water. Let the ice bucket air dry. Hand wash the ice cream tub, cover and dasher. Air or towel dry the cover and dasher, but do not air dry the ice cream tub. Wipe the tub completely dry with a clean towel to prevent spots on the metal.