PLEASE KEEP YOUR RECEIPT AS THIS WILL BE REQUIRED FOR
ANY CLAIMS UNDER THIS GUARANTEE
•
Your Rival
®
Soft Serve Ice Cream Maker is guaranteed for two years
•
In the unlikely event of breakdown, please take your appliance back to
the place of purchase, with your till receipt and a copy of this
guarantee.
•
The rights and benefits under this guarantee are additional to your
statutory rights which are not affected by this guarantee.
•
The Holmes Group undertakes within the specific period, to repair or
replace free of charge, any part of the appliance found to be provided
that:
- We are promptly informed of the defect
- The appliance has not been altered in any way or subjected to
misuse or repair by a person other than a person authorised by
The Holmes Group.
•
No rights are given under this guarantee to a person acquiring the
appliance second hand.
WE RECOMMEND THAT YOU SEND US THE ATTACHED GUARANTEE
CARD IN ORDER TO REGISTER YOUR GUARANTEE WITH THE
HOLMES GROUP.
THE RIVAL 2 YEAR GUARANTEE
THIS PRODUCT IS MANUFACTURED TO COMPLY WITH THE E.E.C.
DIRECTIVES
73/23/EEC, 89/336/EEC AND 98/37/EEC.
www.rivalproducts.co.uk
For UK only - Customer Service
Helpline 0800 052 3615
BANOFFEE
225mls semi-skimmed milk
360mls double cream
145g caster sugar
140g banoffee toffee (e.g.: jar made by Merchant Gourmet)
2 egg yolks
2 medium bananas together with a squeeze of lemon juice
Whisk the egg yolk with 10g of the sugar until almost white. Boil the milk
and remaining sugar. Remove 100ml and slowly whisk into the beaten
egg yolk. Gradually whisk the yolk mixture back into the saucepan. Cook
the mixture over a medium heat, stirring constantly, until the mixture
thickens slightly and coats the back of a spoon (about 8-10 minutes).
Cool quickly (e.g.: in an ice bath). In a blender or food processor combine
the bananas, lemon juice and banoffee until smooth. Add the double cream
and cooled custard and blend just until combined. Allow the mixture to chill
in the freezer for 45 mins or until the mixture has cooled down to 8˚C. Stir
and pour immediately into the Soft Server machine and churn the mixture
for approx. 20-30 mins.
COFFEE SOFT SERVE ICE CREAM
250mls full cream milk
200mls whipping cream
175mls single ream
4 egg yolks
170g caster sugar
4 level teaspoons of instant espresso coffee powder
Place the milk, coffee powder, cream and 140g sugar in a saucepan.
Cook over a medium heat stirring constantly until the sugar has completely
dissolved. Whisk the egg yolks and the remaining 30g sugar until pale yellow
and mixture forms a ribbon. Remove 100mls of the hot milk/cream mixture
from the pan and slowly whisk into the beaten egg yolks. Gradually whisk the
yolk mixture back into the saucepan and cook over a medium heat until the
mixture thickens slightly and thinly coats the back of a wooden spoon (about
8-10 mins.) Do not allow the mixture to boil. Cool the mixture quickly (e.g.: in
an ice bath) and place in the freezer for 45 mins or until the mixture has cooled
down to 8˚C. Stir and pour immediately into the Soft Server machine and churn
the mixture for approx. 20-30 mins.
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