Question about Rival 8550-X 5 Quart Ice Cream Maker

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Do you have any recipe for milk free ice cream? For lactose intollerant diet?? Perhaps Almond Milk or Soy Milk.

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You can see lots tea making sites in my knowledge you can create simple tea, jus check here..
Take a Boil cup of water and Cardamom - 2 and if you would like to use Ginger grated that may be better for your health after then 1 spoon of tea bag, 1 and 1/2 spoons of sugar if you are not a sugar patient. 1 cup of milk.
Get more detail on:-
Chai Tea Loose Leaf Chai Tea Leaves TeasyTeas com

Posted on Jul 04, 2015

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Here are some of the useful steps to make a milk free ice cream.
1.) Microwave the chocolate and butter-substitute for thirty seconds in a microwave-safe bowl.
2.) Add a dash of salt, and a splash of vanilla extract to taste.
3.) Put a scoop of marshmallow fluff into the bowl and stir it in thoroughly.
4.) Remove the spoon, lick it clean, and wait up to 5 minutes for your mixture to become room temperature.
5.) Place it in the freezer for 50 minutes, remove, and if it is still not frozen well, then stir it thoroughly and place it back in the freezer for another 20 minutes.
Do you have any recipe - any-recipe-myawdgdmzywgx1pl2igmxr0v-3-0.jpg

Posted on Dec 16, 2014

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Hi,

Dairy-Free Double-Chocolate Ice Cream
4 cups cold soy milk or rice milk
2 tablespoons arrowroot
½ cup unsweetened cocoa powder
¾ cup sugar
1 tablespoon vanilla extract
½ cup vegan dairy-free chocolate or carob chips

Method
Combine ¼ cup of the milk and the arrowroot. Blend well and set aside. Place remaining 3 ¾ cups in a saucepan over medium heat. Add cocoa powder and sugar, and bring up to a simmer, stirring to dissolve the sugar. Add arrowroot mixture, stirring constantly until mixture thickens and starts to bubble, about 5 minutes. Do not allow to boil.
Remove from heat and add vanilla. Pour into a bowl and chill in an ice bath. Refrigerate until chilled, then freeze in ice cream maker according to manufacturer's directions, adding chips at that time.


Makes 1 quart.

Goodluck..

Please don't forget to rate or accept the solution.

Posted on Jun 26, 2008

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Check this one:

Matcha Soy Milk Ice Cream

1 cup (250 ml) soy milk
3/4 cup (150 g) sugar
Pinch of salt
2 cups (500 ml)
4 teaspoons matcha
6 large egg yolks

Warm the soy milk, heavy cream, sugar and salt in a medium saucepan.

In a seperate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks whisking constantly, then scrape the warmed egg yolks back into the sauce pan.

Stir the mixture constantly over medium heat scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through a mesh strainer while dissolving the green tea powder by crushing it with the back of a spoon.

Let the mixture cool and refrigerate for at least 4 hours or overnight. Then freeze it in your ice cream maker.

Hope you like that.......

Posted on Jun 26, 2008

  • Mark Gil
    Mark Gil Jun 26, 2008

    This one also:



    VANILLA SOY MILK ICE CREAM
    Sweet and simple.

    2 teaspoons kosher gelatin
    1/4 cup apple juice
    1/4 cup honey
    3-1/4 cups vanilla soy milk
    2 teaspoons vanilla

    1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

    2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.

    3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.
    Makes about 1 quart.
    V PER 1/2 CUP SERVING: 123 CAL (16% FROM FAT), 3g PROT, 2g FAT, 22g CARB, 58mg SOD, 0mg CHOL, 0.6g FIBER BANANA COCONUT SOY MILK ICE CREAM
    Create a tropical combo with this creamy concoction.

    2 teaspoons kosher gelatin
    1/4 guava or other tropical fruit juice
    1/4 cup honey
    2-1/4 cups vanilla soy milk
    1 cup mashed bananas (2 medium bananas)
    1 teaspoon vanilla
    1/4 cup finely shredded coconut

    1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

    2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk, bananas, and vanilla; let cool, cover, and refrigerate until very well-chilled.

    3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions, adding coconut halfway through freezing time.

    Makes about 1 quart

    MAPLE PECAN SOY MILK ICE CREAM
    Luscious alone, or served with sliced fresh peaches for a pronounced southern accent.

    2 teaspoons kosher gelatin
    1/4 cup apple juice
    1/4 cup honey
    3-1/4 cups vanilla soy milk
    2 teaspoons vanilla

    1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

    2. In a medium saucepan, whisk together maple syrup and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk, vanilla, and the pecans; let cool, cover, and refrigerate until very well-chilled.

    3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.

    Makes about 1 quart.

    STRAWBERRY SOY MILK ICE CREAM
    Vary this recipe with other fruit juice and jam combinations.

    2 teaspoons kosher gelatin
    1/4 cup apple-stawberry juice
    2/3 cup all-fruit strawberry jam
    3 cups vanilla soy milk
    1 teaspoon vanilla

    1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

    2. In a medium saucepan, whisk together jam and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.

    3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.

    Makes about 1 quart.CHOCOLATE MINT SOY MILK ICE CREAM
    A light chocolate treat with a minty zing.

    2 teaspoons kosher gelatin
    1/4 cup peppermint tea, room temperature
    1/4 cup honey
    3-1/4 cups chocolate soy milk
    1/2 teaspoon peppermint extract

    1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

    2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and peppermint extract; let cool, cover, and refrigerate until very well-chilled

    3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.

    Makes about 1 quart.

    ESPRESSO SOY MILK ICE CREAM
    This perky ice cream is boldly flecked with ground espresso beans.

    2 teaspoons kosher gelatin
    1/4 cup espresso or strong coffee, room temperature
    1/4 cup maple syrup
    3-1/4 cups vanilla soy milk
    2 teaspoons vanilla
    2 teaspoons ground espresso beans

    1. In a small bowl, sprinkle gelatin over coffee. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

    2. In a medium saucepan, whisk together maple syrup and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until chilled.

    3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions, adding ground espresso beans halfway through freezing time.

    Makes about 1 quart.

    V PER 1/2 CUP SERVING: 113 CAL (18% FROM FAT), 3g PROT, 2g FAT, 19g CARB, 58mg SOD, 0mg CHOL, 0.6g FIBERAnd the following are from www.veggiesunite.com

    SOY BANANA ICE CREAM

    Ingredients:
    4 Perfectly ripe frozen bananas
    1/2 cup soy milk or fruit juice of your choice

    Directions:
    Peel bananas and cut in rounds. Place on cookie sheet and freeze. Put the frozen fruit in a food processor and using the steel blade process while slowly adding the liquid. You may use more or less liquid as you desire. Less liquid gives you a 'soft serve' consistency, and more gets you a 'shake'. Try using combinations of other frozen fruits for variety. This is best when used right away. Always thaw before serving if you have leftovers. If you keep a supply of frozen fruit on hand, you can make this treat on a moments notice.

    If you freeze the soymilk as well, you may end up with a thicker consistency.SPECIAL OCCASION STRAWBERRY ICE CREAM

    Ingredients:
     3 - 12 oz pkgs soft silken Mori-Nu tofu
     2 cups fructose
     1 cup oil
     1/8 cup lemon juice
     2 - 16 oz pkgs frozen strawberries
     2 tbsp vanilla
     1/4 tsp salt

    Directions:
    Blend together and freeze in ice cream maker.
    I don't know (and don't care to know) the nutritional breakdown - I only make this on special occasions (I just made it for my son's 2nd birthday) as it is terribly rich and decadent.
    Serves: many
    Preparation time: 1 hr TOFU FRUIT ICE CREAM

    Ingredients:
     1 box silken tofu
     1 package frozen peaches (or other frozen fruit)
     4 tbsp. maple syrup

    Directions: Blend until smooth, and enjoy.
    Serves: 2.
    Preparation time: 5 minutes.

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Heres something I came across

Coffee Rich No Milk Ice Cream

1 c Coffee Rich (non dairy creamer, in dairy case)
2 beaten eggs
1/2 c sugar (granulated or brown)
1/2 c light corn syrup
1 tsp vanilla

Combine all ingredients and mix well. Freeze until almost solid. Stir well. Freeze.

Posted on Jun 26, 2008

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Strawberry Tofu Ice Cream
MAKES 5 CUPS EGG-& DAIRY-FREE
For extra fruit flavor, fold in a cup or so of hulled and sliced fresh strawberries after ice cream is almost frozen, so they distribute evenly and don't all sink to the bottom of the bowl.
1 lb. soft tofu, drained
10- to 12-oz. pkg. frozen unsweetened
strawberries
1 cup sugar
1/2 cup plain soy milk
2 Tbs. fresh lemon juice
1 Tbs. vanilla extract
Pinch of salt
1. In blender, puree all ingredients in 2 equal batches until very smooth.
2. Pour mixture into ice cream maker and freeze according to manufacturer's directions. Serve right away or transfer to airtight container and freeze up to 3 days.
PER 1/2-CUP SERVING: 127 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 25G CARB.; 0 CHOL.; 25MG SOD.; 1G FIBER
Chocolate Tofu Ice Cream
MAKES 5 CUPS EGG- & DAIRY-FREE
You'd never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
1. In blender, puree all ingredients in 2 equal batches until very smooth.
2. Pour mixture into ice cream maker and freeze according to manufacturer's directions. Serve right away or transfer to airtight container and freeze up to 3 days.
PER 1/2-CUP SERVING: 126 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 25G CARB.; 0 CHOL.; 25MG SOD.; 1G FIBER
Banana-Honey Tofu Ice Cream
MAKES 4 CUPS EGG- & DAIRY-FREE
The honey-sweetened flavor will have everyone coming back for seconds (or thirds). Remember: The riper the bananas, the better the results.
1/2 lb. firm tofu, drained
1 cup plain soy milk
1/4 cup honey
3 ripe bananas
1 1/2 Tbs. vanilla extract
Pinch of salt
1. In blender, puree all ingredients in 2 equal batches until very smooth.
2. Pour mixture into ice cream maker and freeze according to manufacturer's directions. Serve right away or transfer to airtight container and freeze up to 3 days.
PER 1/2-CUP SERVING: 115 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 22G CARB.; 0 CHOL; 29MG SOD.; 1G FIBER
VT recipe 126 calories 2 grams fat

Typical recipe 178 calories 12 grams fat

Posted on Jun 26, 2008

  • Kevin Shafer
    Kevin Shafer Jul 03, 2008

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1 Answer

Don't have instruction manual. How do you make basic ice cream in this machine? How long do you freeze container in freezer? How long do you plug in?


Freeze the the container for at least 48 hours before using it. You can use whatever ice cream recipe you like in the unit. Basic vanilla - 3 cups whole milk - 1 teas vanilla - 1 cup heavy whipping cream - 1/2 cup sugar. Mix everything together in a pitcher and make sure the sugar is disolved. Taste it and make sure it is sweet enough for you. If not, add more sugar. If you use 2% your ice cream will not be very thick and it will take longer to set up and freeze.

Put the container in the ice cream maker. Turn it on (insert the plastic mixing blade if it has one) Pour the mixture into the ice cream maker if it has an open space to add mix through the top. If not - put the mix in before turning it on (my model is a little different than yours - sorry!)

when the ice cream is thick enough for you - then its done. It usually takes approx 15 - 20 for soft serve/milk shake consistency - and 30 - 45 for stiffer - ice cream. The ice cream does not get hard - at best its soft serve quality. There are other recipes that you cook which I hear will set up harder but I have not tried any yet.

You can make chocolate by using the same recipe above - and adding any liquid chocolate - or fudge. If you add strawberry preserves - it makes strawberry ice cream. sugar free drink mix added to the vanilla recipe above makes great flavors (crystal light drink power mixes ect)

Good luck!

Jul 13, 2011 | Cuisinart (ICE-20) 1.5 Quart Ice Cream...

1 Answer

Hi please help my 10 year old daughter she got a Disney Ariete ice cream maker for her birthday last week but it didnt have a recipe booklet inside can you please send her a recipe, she loves making Disney...


I have a Disney Ariete and it came with a recipe book. These are two of the recipes.

These recipes are for preparing the mixture to be poured into the ice cream maker. The following recipes are for about 1 litre.

EASY CHOCOLATE ICE CREAM
Ingredients:
2 cups of chocolate milk
1/3 cup sweetened, condensed milk
1/2 cup whipped dessert topping
Method:
1. Mix all the ingredients.
2. Chill

BANANA ORANGE FROZEN YOGURT
Ingredients:
2 cups vanilla yogurt
1 cup orange juice
1 cup mashed banana
1/4 cup milk
1/4 cup maple syrup
Method:
1. Place all ingredients in a mixing bowl and mix well.
2. Chill

Hope that helps!

Apr 27, 2011 | Disney Ice Cream Maker

1 Answer

Ice cream has small ice particals in it after freezing


Hi,
Here is a tip that will give you the information you are looking for...

Ice Cream Maker Parts, Instruction Manuals and Recipes
http://www.fixya.com/support/r5322664-ice_cream_maker_parts_instruction

heatman101

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What's the recipe for coffee ice cream


Ingredients:
  • 2/3 cup sweetened condensed milk
  • 2 tablespoons instant espresso powder
  • 2 tablespoons espresso liqueur
  • 1 1/4 cups heavy cream

    Put the condensed milk in a bowl and stir in the espresso powder and liqueur. In a separate bowl, whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture, then pour this gorgeous caffe latte-colored airy mixture into an airtight container and freeze for 6 hours or overnight. Serve straight from the freezer.

    This is the best procedure to make a coffee ice cream.
recipe-coffee-ice-cream-myawdgdmzywgx1pl2igmxr0v-5-0.jpg

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I need Oster ice cream maker instructions. I have the Oster Quick Freeze Ice Cream Maker #768-08E, but it did not come with instructions. Any receipes for diabetic ice cream?


http://kitchen.manualsonline.com check out this website for your instructions.



Homemade Vanilla Ice Cream

3 cans fat free evaporated milk
1 quart fat free half and half
1 quart whipping cream
1 cup Splenda
vanilla to taste

Mix all together. Follow directions for electric ice cream maker. Makes 1 gallon. To make chocolate ice cream, add sugar free chocolate syrup in recipe.

Jul 31, 2009 | Ice Cream Makers

1 Answer

Some one gave me a maverick ice cream maker,an i dont know what to use to make the ice cream.


Hi,
A basic vanilla ice cream recipe to which you change vanilla for anything you wish to is as follows:

Ingredients:
1/2 pint (250ml) single/light cream
small tin of condensed milk
1-2 teaspoons vanilla extract (according to taste)

Pour all ingredients into a mixing bowl and mix until smooth.

Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

I have also included a link to what i think is an excellent ice cream recipe site : http://www.ice-cream-recipes.com/.

Hope this helps and happy ice cream making and eating!!!

Karlos

Jul 04, 2009 | Maverick Ice Cream Makers

1 Answer

Lost instruction book


This is a custard base recipe
(using eggs and cream along with vanilla extract)

Ingredients:
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
2 teaspoons vanilla extract (or according to taste)

First of all beat and mix together the egg yolks and sugar until thick. Separately, pour the milk into a saucepan and scald it (bring slowly up to boiling point). Pour the hot milk into the egg yolks and sugar mix whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.

This is the custard base and one you can use in many other ice cream recipes where you want a rich, creamy ice cream.

When the custard base is cold, stir in the cream and then the vanilla extract, then transfer the whole mixture into your Ice cream Maker and freeze.
***************************************************
You can watch everything come together as it churns. It wont take more than 10-20min I always sample mine to "test" it.

Also here is a site I like to get more things you can do with your machine. http://www.ice-cream-recipes.com

Good luck, I might make some tonight. Sounds good

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1 Answer

New rivl icecream maker


Hi Sunshine!

Here is a recipe from: http://recipes.lovetoknow.com/wiki/Category:Ice_Cream_Recipes

Ingredients for Vanilla Ice Cream, No. 2
  • 3 cups cream
  • 1 cup milk
  • ¾ cup sugar
  • 2 teaspoons vanilla
Instructions
  1. No. 2 Recipe, Whip two cups of the cream; to the thin part that drains from the whip add 1 cup of cream and 1 cup of milk, the sugar, and scald thoroughly.
  2. Cool and add the flavoring.
  3. Freeze till soft mush, then add the whipped cream.
  4. Turn the freezer as fast as possible for five minutes; remove dasher, repack and let stand thirty minutes before serving.
I remember sitting on Grandpa's old hand-crank ice cream maker
as a kid, holding it down for Grandpa! Add ice to the maker in about 4" increments, layering in between with a good sprinkling of rock salt (lowers the freezing point of water, so the saltwater solution is actually below freezing), crank until the motor won't turn, then CAREFULLY remove the paddles (DON'T CONTAMINATE the ice cream with the brine solution!) cover the top with plastic wrap or wax paper and let it "firm up" for 15-30 minutes. Then enjoy a great old-fashioned treat!!! Hope this helps, let me know how it goes, and good luck and happy eating! -WB

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1 Answer

Icy gelato


Try increasing your total solids (i.e. protein, fat, sugar). You could dissolve extra powdered milk or a liquid fat in the cream or milk your using in the recipe. Or try what the professionals do, add an additive like inulin, guar gum, or xantham gum. These are natural plant products that you can find in health food stores or Co-op's. They bind water and mimic fat textures so your ice cream can become more smooth. Do not add more than two teaspoons of any of these additives or your ice cream will be pretty chewy in texture. Hope this helps and have fun experimenting with food.

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2 Answers

Ice Cream won't set up


Carri, Can you provide more information? What did you change in the recipes? How old is the machine? What was the temperature around you? Did you run three batches or more right in a row? -j.

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