I did not get freezing instructions for my Rival 8210W

hope the link below is of use

Hi,

Here is a tip that I wrote that will help you with getting parts and manuals for your Ice Cream Maker

Ice Cream Maker Parts, Instruction Manuals and Recipes

heatman101

Kindly use this link http://www.pickyourown.org/icecream/Rival%205-Quart%20Ice%20Cream%20Maker%20Manual.pdf hope this helps

I just got one from good-will, I'm going to try my 1st batch of ice cream tomorrow night ..I also do not have any instructions .. I googled and Ice cream recipe I'll tell you how it went..
Also looking for the Manual!

Why would you want to do all that work for LESS ICE CREAM???

In my experience, your ice cream maker will make any amount of ice cream up to its capacity. Remember, it is the salt that is the magic ingredient here ... that allows the ice water you are creating to get colder than 32 degrees F. Ice isnt really cold enough to freeze the mixture.

Either google the model or go to the manufacturer website. Google is the best bet

The canister locks down and the dasher moves the ice cream. Adding too much salt will freeze the motor up.

If you need further help, reach me via phone at https://www.6ya.com/expert/dan_73bbd84fe1d95b61

Here is the manual: SOFT SERVE ICE CREAM MAKER

Here is the link to the manual:
http://www.pickyourown.org/icecream/Rival%201-12-Quart%20Gourmet%20Creamery%20for%20Ice%20Cream%20Manual.pdf

-Tha Mp3 Doctor

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