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Question about Rival 8550-X 5 Quart Ice Cream Maker

2 Answers

After a hour and half we still do not have ice cream

Why ater 1 1/2 of churning our ice cream makerdoes not make ice creqm?

Posted by Nicki purdy on

  • 1 more comment 
  • Anonymous Jun 09, 2008

    Ice cream freezes only on surface of can. Upon inspection the dasher is frozen solid and turning with the can. The dasher seems to engage in hole in the motor housing OK so it will remain stationary, but must be turning with can and not swiping cream from sides. I can't make it slip by manually inspecting it. What gives?

  • adam26 Jul 08, 2008

    the ice cream is freezing on the outside of the can but the center is still liquid, I can stir up the ice cream and it will freeze, it is like the paddle is not turning, I have made sure all the parts are in there proper location

  • lonlon Jul 19, 2008

    The dasher is turning with the tub, and freezes to the side. What is the solution to keeping the dasher stationary ? We are currently on the 3rd (and final) Rival machine. I have checked to be sure the shaft is not turning with the tub when it is empty, but when we attempt to make the ice cream the dasher freezes to the side.

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2 Answers

Anonymous

Our 8550 did the same thing. It's the shaft that fits in the motor that's stripped and not holding the paddles still while the other part turnes. I'm sending ours back.

Posted on Sep 16, 2007

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  • 84 Answers

You need to make sure you continually refresh the ice as it melts, you also need to make sure you put salt on the ice. The salt makes the ice colder so that the ice cream can freeze up better.

Posted on Jun 19, 2007

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How long do I churn mixture?

Probably 15-20 minutes depends on machine and mixture. Some machines stop churning when the ice cream gets so thick that it stops the beater from turning. If you have this type of machine, when you hear clicks turn it off. If you start with a frozen container vessel, your ice cream will freeze faster. Remember that longer is not necessarily better. The longer it is out, the warmer it gets, and will turn back into slush.
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Gets only cool not cold

Vanilla Bean Ice Cream
makes 1 generous quart
4 egg yolks
2/3 cup sugar
2 cups half-and-half
1 vanilla bean or 2 teaspoons vanilla extract
1 cup whipping cream
In a bowl, beat the egg yolks until blended and mix in sugar. Heat the half and half, stir into the egg yolks, and pour into the top part of a double boiler. Split the vanilla bean and scrape its seeds into the cream and add the bean as well. Place over simmering water and stirring constantly, cook until the mixture is custard-like and coats the spoon. Remove from heat and refrigerate until cold, or several hours. Remove vanilla bean. If using vanilla extract, stir it in at this point. Just before ready to churn; stir in the whipping cream. Freeze according to directions for your ice cream freezer.
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