Recipes & Instructions for

HOMEMADE

ICE CREAM

and other frozen desserts

Model

71

4 Qt. Electric

Ice Cream Freezer

Limited Warranty

Your RCW Freezer is guaranteed to be free of defects in materials and workmanship. The Warranty period is 1 year from date of purchase or gift. During the period the Warranty is in effect, the company agrees to restore the freezer to its normal operating condition, furnishing necessary parts and service free of charge. This Warranty is invalid if the freezer has been subjected to abnormal use or has been repaired by an unauthorized person.

This warranty gives you specific legal rights and you may also have other rights which vary from state to state.

For service, send complete freezer or defective part, postage prepaid, to FREEZER PARTS SUP-

PLY, P.D. BOX 3431, DANVILLE. VIRGINIA

24543-3431. Pack securely. (Suggest cover shipment with insurance.)

RICHMOND CEDAR WORKS MFG. CORP.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter or touch hot surfaces

SAVE THESE lNSTi3lJCTlONS

READ ALL INSTRUCTIONS BEFORE STARTING TO MAKE ICE CREAM.

To make and pack up to 4 quarts of cream, you will need about 15 pounds of crushed ice and either 4 cups of tablesalt or 6 cups of rock salt.

Sk. of

F&WI

4 tluarts

Ice for Making be Crum

15 Lbs 01

Crushed Ice

Ice ror

HardmUng and

Rlpwling

Ice Crum

5 Lbs. of

Crushed Ice

Rock Sal1 for MakIng k. crum

3 cups

Rock Sdl for

Hardonlng and

RipoIling ke Crwm

3 cups

T~bksaH for

Making ke Cram

2 cups

T&l.sall for

-irIg and

FwhJ ka Crum

2 cups

HOW TO USE YOUR FREEZER

Wash the beater, top and cream can well before using. Let the parts oeol before using, as you will get much faster freezing of your cream if parts are cold.

D. As the ice melts and settles, you will need to add more ice and salt to keep it up to, but not over, top of can.

Put beater in can, making sure it is set well in bottom of can. Pour in mixture to be frozen, made from your favorite recipe or one of the delicious recipes shown on this sheet. The mixture should be cool before pouring in can for faster, more even freezing. Fill the can only two-thirds full (up to fill line stamped on can) to allow for expansion!

E. Before the cream is finished, the ice will melt enough to cause water to flow from the drain hole. Never let this drain hole become stopped up with ice. (The cork supplied is not for this drain hole, It is for the can top, as described in step 9.)

Put top on can and place can in polyethylene tub, making sure that can is centered on can rest in bottom of tub.

CAUTION: Do not allow Ice, salt, or w&r to get In air holes at base or top of motor housing, as this will cause the motor to rust.

Attach motor making sure beater is still set properly in can and can is still on bottom rest i n tubJat&&wn w&@pl&& lock over prong on motor frame.

” !hg!-&

Plug motor in before packing ice and salt. The can will begin to turn steadily to the right.

NOTE: The beater is not made to turn. It stays still, and the can turns around It.

6. Packing Ice and Salt -

Use either crushed Ice cubes or crushed

store-bought ice. (The finer the ice is crushed, tbe better it is, as the freezer is made to operate with crushed ice. Also, finely crushed ice will melt more evenly and will, therefore, give you a smoother textured ice cream.)

7.

The-motor should run for 20-30 minutes or until the cream is the consistency of mush (See

Hints for Making Better Ice Cream on reverse side of this sheet). The motor has an automatic reset switch which will prevent motor damage when it naturally stops when cream is ready or if, for some reason, it stops before cream is ready. If the freezer stops and the motor is not unplugged, the motor will cut off and will stay off until it cools down. It will continue to cut of_f and on until the motor is unplugged. This off/on action will not cause any motor damage.

NOTE: Freezer may become clogged with chunks of cracked Ice, which can cause unit to stall before cream Is made.

If this happens, simply restart unlt by turning can wlth hands.

A. In packing, put about three inches of ice in tub all around can, and sprinkle about 3 oz. of tablesalt. or 5 oz. of rock salt, evenly over ice.

B. Continue adding ice and salt (in the above proportions) layer by layer, until tub is filled up to, but not over, top of can.

After cream is ready, remove motor unit. Wipe all ice and salt from can top and then remove the top. Hold can down on bottom rest while taking out beater. The ice cream should be

about the texture of mush.

Scrape the cream from beater and pack down with long handled spoon. (If you wish to ripen or harden the ice cream further, see step 9.)

Salt

Salt

Salt

Salt

C. When tub is half full, (approx. 2 layers of ice and salt) pour one cup of cold water over the ice and salt mixture. This will help the ice to melt and settle, which will shorten freezing time, and will help keep ice from jamming and causing stops. After tub is filled, pour another cup of cold water over the ice and salt.

Ripening and Hardenmg Ice Cream - After the cream has been packed down place the cork in can top and put can top back on freezer. Repack freezer (allowing water to remain in tub up to drain hole), with more ice and salt (approximately 3 oz. of tablesalt or

5 oz of rock salt, to every two double handfuls of ice), until can and top are completely covered. Cover freezer with heavy towel or newspaper and set away in a cool place until time to serve. The cream will now freeze hard.

If you want to hold the cream for more than an hour before using, add more ice and salt (in above proportions) to keep the can and top covered.

400

BRIDGE STREET DANVILLE, VA 24541

0

RCW

Since 1868

Model 71

How to Order

Repair Parts

Listed below are all repair parts with prices for out-ofwarranty replacement.

1.

HOW TO CARE FOR YOUR ICE CREAM FREEZEfl _

Wash and dry can, can top and beater well.

2. Be sure can is dry before replacing can top.

3. Do not put plastic parts in dishwasher.

4. Wipe motor and tub,with a dry cloth after each use.

_*

5. Do not immerse electric motor in water.

6. Store freezer in a cool dry place.

7. Take care of your freezer and it will give you many years of trouble-free service.

HINTS FOR MAKING. BElTER ICE CREAM

The texture of ice cream may vary from batch to batch. Several factors that affect the firmness or texture of ice cream are: recipe used, outside temperatures, size of ice, temperature of salt water and temperature of mixture before it is churned.

TOO SOFT

If the motor continues to run freely after 30 minutes, the salt water is not cold enough, therefore the cream is not hardening. You should now add another 3 oz. of tablesalt or 5 oz. of rock salt. This wili begin to reduce the salt water temperature and cause the cream to harden. As the ice melts you may have to continue to add ice and salt as outlined in step 6 of instructions, until the cream is the consistency of mush. (See

Step 7)

TOO GRAINY, ICY OR HARD

If the motor stalls in less than 20 minutes resulting in coarse or an uneven textuic of ice cream, the salt water became too cold too fast. In this case, you used too much salt and the cream froze too fast on the edge of the can, and/or you failed to use crushed ice.

RECIPE HINTS

Preparing the ice cream mixture the day before makes smoother ice cream and increases yield.

Key

No.

10

11

9

7

8

5

6

2

1

3

4

TI

-

1 Motor (complete)

4

Can

0

10 Brass

Cap

5 Tub (polyethylene)

@J

6 Can Top

Onve Gear

Name of Part

3 Beater

-

6 Frame

11 Thumb

Lock

$$$I

9 Fan

Part

No.

Price

Motor (complete)

Can Top

Beater

Can

Tub (polyethylene)

Frame

Motor Cover

Can Top Drive Gear

Fan

Brass Cap

Thumb Lock

13-66-47 $15 oc

1 l-50-54 3 oc

1 l-50-04

11-60-40

11-50-44

4 5c

4 5c a oa

13-30-44

2

75

1 l-30-16 2 25

11-50-34

11-50-37

1.00

1 .oo

1 O-30-33

11-40-20

1 25

75

VANILLA CREAM (Basic Roclpo)

2 cups milk

1 cup sugar 4 cups of

4 tablespoons vanilla

Vi teaspoon salt light or table cream

Scald milk. Add the sugar and salt to the milk and stir until both are well dissolved. Add the cream. Stir in the vanilla. Cool. Churn in freezer per instructions. Makes approx. 2 quarts.

FRUIT ICE CREAM

Vanilla recipes may be varied with the addition of either good ripe peaches, bananas, strawberries, or most any other fruits or flavors one may desire. (We suggest one cup of presweetened fruit per quart of ice cream.)

VANILLA ICE CREAM (Phllrdolphlr)

No Cooking!

1 quart thin cream

(Half and Half)

1 tablespoon vanilla structions. Makes approx. 1% quarts.

aA cup sugar l/8 teaspoon salt

Mix all ingredients well, then churn in freezer per in-

L E M O N S H E R B E T

Zcupssugar juice of 6 lemons juice of 2 oranges

1 quart milk

1 qt. light or table cream

4 egg whites

Chill the lemon and orange luice and sugar in the freezer. Add the milk and cream. Fold in the stiffly beaten egg whites. Churn in freezer per instructions.

Makes approx. 3 quarts.

VANILLA ICE CRQW (No Cooklng)

4 eggs

1 cup sugar

2 tablespoons vanilla

% pint whipping cream

2 cans condensed milk

% teaspoon salt

(Eagle Brand)

Dairy Milk

(approx.

1 ‘/t

quarts)

Combine eggs, cream, sugar, salt, and vanilla in bowl and mix well with mixer. Pour into can, add condensed milk and stir well. Add dairy milk to fill line on can and stir. Churn in freezer per instructions. Makes approx. 4 quarts.

LIME SHERBET

1% cups sugar

1 V2 ettps water

‘14

teaspoon salt

_ htJpIkm?~

1 teaspoon vanilla

Boil the sugar and water together until it forms a thick syrup. Add the salt. Allow the mixture to cool to about room temperature. Add cream, hme )ulce and vamlla.

Churn m freezer per instructions. Makes approx. 3 quarts.

COUNTRY STYLE VANILLA

4 eggs

Approx. 5 cups milk

2% cups sugar

4 cups whipping cream

2 tablespoons vanilla % teaspoon salt

In a large mixing bowl beat eggs until foamy. Slowly add sugar, beat until thickened. Add cream, vanilla and salt and mix well. Pour into can. Add milk to fill line on can and stir well. Churn in freezer per instructions.

Makes approx. 4 quarts.

LOW CALORIE VANILLA ICE CREAM

6 eggs

5 cups of milk

12 Saccharin tablets

(% grain) or 4 tablespoons

6% cups half and half

3 tablespoons plain gelatin

4 tablespoons vanilla

% teaspoon salt liquid sweetner

Make a custard of the eggs, milk and liquid sweetner.

Soak the gelatin in a small amount of water, and add enough hot custard to dissolve the gelatin. Cool. Add cream, vanilla, salt and gelatin to custard. Strain and churn in freezer per instructions. This will still be good and contain even fewer calories if all of the milk and half and half are replaced by non-fat milk. Makes approx. 4 auarts.

CHOCOLATE ICE CREAM

1 cup sugar 1 X teaspoons vamlla

5 cups evaporated milk

2 squares chocolate

% teaspoon salt

Scald the milk. Dissolve the sugar in two Cups of the scalded milk. Pour sugar and milk mixture slowly over melted chocolate, stir constantly to avoid dark specks.

Add the remaining three cups of milk. Stir in the vanilla and salt. Churn in freezer per instructions. Makes approx. 2 quarts.

COFFEE ICE CREAM

Combine % cup powdered instant coffee with the sugar in the basic vanilla recipe. Prepare and churn in freezer per instructions.

PEPPERMINT CANDY ICE CREAM

Add 1% cups crushed peppermint stick candy to any vanilla cream recipe after it has frozen until it is mushy.

(About 15 minutes of freezing). Continue churning in freezer per instructions. Makes approx. 2 quarts.

USING RCW’S ICE CREAM BASE for your convenience, RCW distributes an ice cream base which is packaged in 8 oz. pouches and makes 2