Customer Reviews

Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker, Stainless

5 star:		(78)
4 star:		(15)
3 star:		(4)
2 star:		(5)
1 star:		(5)

 

 

I love this frozen dessert maker. I have used it at least once every night since it arrived 2 weeks ago. It's so simple to make a delicious frozen dessert with this machine, just mix up your ingredients (or you can just turn on the "churn" switch and have this machine mix it) and pour it in. 30-40 minutes later your dessert will be frozen to perfection.

The machine has a 60 minute timer which acts as a master on/off and two buttons, one to "churn" (mix) and the other to "chill". I often start it just before we begin our meal so we'll have a freshly made dessert when we're done.

This machine does an excellent job of making frozen desserts. We've made perfect fresh lime, cantaloupe and blueberry sorbets as well as delicious smooth and creamy ice creams like Mocha, Chocolate and Honeydew Melon. Because this machine is so easy to use, it allows you to be creative, often, and without the fuss of ice, salt or prefrozen bowls.

The 1-1/2 quart capacity is perfect for an average family, with some to spare, though for big parties you'd have to make more then one batch. Of course multiple batches are no problem with this machine and we've done 3-4 batches in a row more then a few times. Unfortunately since the bowl is not removable (the blades and cover are) you'll have to clean it out with a sponge and warm/soapy water between batches of different flavors.

You will need to have a permanent space for it since it is heavy and not the type of appliance you'd want to move in and out of a cabinet. This machine is really beautiful too with its stainless steel body/blade and eye appealing curves, it occupies a prominent spot in our home and has been a conversation piece. I consider it a practical "luxury" appliance.

This is a solid well built machine that should last a long time, my only concern is with the plastic cover, though it does seem sturdy enough. The plastic cover does however allow you to see your dessert while its being made, great for kids (and adults) anxious for dessert.

If you or your family loves frozen desserts, this is the machine for you. I've been looking at it for awhile now, I'm so glad I decided to buy it.

I spent two years, and graduated from culinary school on a whim (let's not go into that).

I had an opportunity to use quite a few machines in pastry class. This is one of the better ones. It's at the edge of being a pro tool, but it's capacity is too small to qualify for that, and the freezer unit is slow for a pro unit, (which will encourage ice crystal formation).

On the other hand, it's a capable machine, and a huge step up from cheaper machines in terms of build and performance. It's quiet, strong, and so far, very reliable.

If you are simply experimenting with ice cream making, this isn't the machine, probably (because of the price).

If you do like ice cream enough to plunk down half a grand, it's the best one I've used under [$$$$]. For [$$$$] you'll double the capacity and freeze cream in about 8 or 10 minutes.

It's not too hard to clean, and is easy on power consumption (sometimes we take the machine on picnics and use a generator to power the unit). I'm satisfied with the performance, quality and product produced to say I fully recommend it to ice cream loving families who know how truly great fresh ice cream is.

My father is the most discerning food gourmet. Not only did he attend culinary school, but he also is a phd in chemistry, so he knows his stuff. When we learned that he paid the six bills for this machine, we thought he was insane. Then we tasted the ice cream. Put simply, this machine will make the best ice cream you will ever eat in your life, period. It will humble store bought ice cream or the expensive kind in all those specialty boutiques, and make Ben and Jerry eat their shorts. Everyone in my family proceeded to gain twenty pounds soon after his purchase. Frankly, the ice cream is [wonderful]. The machine itself is top quality, everything stainless steel and bulletproof. If you are ready to step up to the ultimate in ice cream, this is it . . .

I have had this machine for 6 months now and thought I would share my views. I bought this product on the back of other peoples reviews on Amazon. I should have done more research but I will get to that. I love ice cream; I am the type of person that will eat ice cream for a meal. Initially I thought this machine was fantastic (I had nothing to compare it to). For the first three months I made ice cream daily, experimenting and testing different recipes. Now days I hardly make since the cleaning puts me off. The cleaning of this machine is terrible. I am so surprised no one mentioned it in previous reviews. "Easy cleaning" is the phrase the manufacturer uses. The bowl is not removable so you have to clean over the machine. Depending on the location of your machine, you may need to clean the floor as well on your trips back and forth to the sink to rinse out the cloth.

Would I buy this machine again; NO. What I would buy is the Nemox Pro 1700. Similar price, also made in Italy, IT HAS A REMOVABLE BOWL (or you can use the internal one) and you can buy additional bowls. Other features I love include no timer so you don't have to hang around worried you are going to burn out the motor. The machine stops when ice cream is the right consistency. The cherry on top is the "storage system" the readymade ice cream remains in the machines which keeps it at the right consistency until you are ready to eat. I really should have done more research before I bought the Musso.

I would have given this unit a 5 star rating in the first three months. The novelty has worn off and in reality the cleaning sucks which takes away the fun of making ice cream daily.

We love our Musso and use it 2-3 times per week. The ice cream turns out beautifully. We put in rm temp ingredients, and the ice cream takes 35-40 minutes to make. We have saved money and calories by making our own low-fat ice creams. The ice cream tastes amazing because we can put in quality, fresh ingredients without additives.

The main cons against the Cuisinart, Krups and other makers requiring a pre-frozen container:
1) Space-- insufficient freezer space for the pre-frozen containers. 2) Time-- the containers require 24 hr. inside the freezer. 3) Insufficient freezing of ice cream. The ice cream does not get cold enough!
The ONLY pro for the container: easy to clean.

The Musso with its self-contained freezer works faster and chills the ingredients to a lower temperature. It easily makes multiple batches of ice cream, one after the other. The machine is a gorgeous example of modern design. Italian industrial design still leads the world.

The main cons of the Musso: the bowl is part of the machine and is harder to clean; the machine takes up counter space and is heavy; it's expensive.

I will grudgingly admit that the Musso is worth its high price.

This is a wonderful machine. From design to performance, it cannot be beat.
But a new user needs to understand more than the very simple instructions would advise. After about six batches, you'll get used to what works for you:
1. While the book says to set the timer to 30 minutes, I have found that 40 minutes works best. At 30 minutes, with various recipes, they have all still been at soup stage.
2. The book advises that you turn the chiller off 2 minutes before ending the cycle. I would suggest doing so 3 to 4 minutes before (At about 37 minutes for my timing.) This way, it is easier to remove all of the ice cream, without having a cold "crust" which wants to adhere to the bottom / side of the mixer.
3. Cleaning is simple. I don't understand why so many other reviewers have complained about this. (Perhaps its the dishwasher appliance culture we have all adopted.) Take out the blade, and you can clean this thing in about one minute.
4. As another reviewer has noted, the indicators on the timer dial are deceptive. In fact, if you want 30 minutes, you must turn to the solid line following the number and the small arrowhead after the 30. In fact, I just set the timer well past 40, then manage the timing myself, both by a clock and by look and texture. You need to be careful, because the manual warns you that if the chiller is turned off, you must wait several minutes before turning it on again. Therefore, if you set the timer at too low a setting, this could be problematic if you still have "soup".
5. You MUST undertake an aerobic exercise program at least four mornings per week before you use this machine. Otherwise, buy lots of sansabelt pants, because you will increase your intake of ice cream once you acquire this device.
In summary, it's a fine appliance, and from only a utilitarian perspective, it is overpriced. But if you add in the design factor, it is well worth the money.

All the hype is true. The sensations are sinful, but totally legal. I'm still embarrassed that I spent that much money on a dessert maker, but I don't regret a penny of it. When I clean the machine, I only wish I had a tongue long enough to lap up every drop. I hide from the kids so I can lick the paddle blades alone.
"Normal" ice cream from this machine can send you into another realm, but Italian-style gellato will deliver you to a level of transcendence previously thought impossible here on earth. Slowly heat four cups of fresh cream in a large pot to just below a simmer (surface will start to shimmer). In a small pot, melt four ounces of best bittersweet chocolate on lowest heat. In a large, deep bowl, beat four fresh egg yolks on high speed and gradually add 2/3 cups sugar. Slowly pour the hot cream into the yolks and sugar. Mix in 1/2 cup of ground chocolate (Ghiardelli, for example). Add melted chocolate and return to large pot. Heat mixture to about 160 degrees, stirring frequently, and cook until it thickens (about fifteen or twenty minutes). Don't let it get above 165 degrees, or it might burn. Remove from heat, cool, and place in refrigerator for at least an hour. Pour into Musso, turn on machine, and prepare yourself. Tell only your closest, dearest loved ones.

I love making desserts and there's no better way to add a real kick to homemade pastries, tarts, crepes, or other concoctions than with some freshly made ice cream or sorbet. And this machine can make frozen desserts so quickly and easily.

This is a big, serious machine. It can easily make a quart of ice cream or gelato at home in about 25 minutes.

Things I like about the Musso 4080: Works quickly, quiet operation, nice (in my opinion) Italian industrial design. Consistency of finsihed product is heavenly. Things that bother me about the machine: Not real easy to clean (best way is with a big sponge), high-water content desserts do not freeze evenly, I wish it had twice the capacity.

One of the great things about ice cream being easy to make with a machine like this is that you can experiment. Some of the things I've created so far are Bruce's Tennessee Mud (with graham crackers, chocolate fudge and bourbon), cream cheese ice cream for lingon berry crepes and Musacti sorbet for a passion-fruit soup. Yum.

If you do a lot of entertaining, or just love frozen desserts, this machine's a great way to indulge.

i bought this at chefs catalog for 600.00. it does freeze the cream in about 30-40 minutes only if the mixture is cold already. if it is still warm or even hot after stirring the mixture over a burner, and you pour it into the freezing bowl, then it will take 75 minutes. just something to think about if you don't have time to chill the mixture. it does churn the cream mixture evenly and produces great ice cream; i just wish you could change the churning speed to possibly make a denser or fluffier ice cream, depending on one's texture desire. overall, worth the price!

One word describes this machine -- WOW.

PROS
1. Fast. First thing I did with the Musso was pour in a can of warm soda, turn it on, and enjoy a slurpee like drink within 40 minutes! Probably could shave ten minutes off with a chilled can, but the UPS delivery-person had just dropped it off.
2. It is so easy to use, the first three batches of ice-cream I made with this machine was devoured at a party, despite everybody claiming to be "stuffed."
3. Clean-up? Bowl of warm water and a cloth. The blade comes off to be cleaned separately. (If you screw the nut on too tight, it's hard to get the blade off afterwards. I don't know if trapped moisture freezes it on, I just know that it can be tough to unscrew.)

CONS
1. Noise? For something that packs its own refrigeration unit and motor, I wouldn't complain.
2. Calories? Whipping cream, heavy whipping cream, sugar, and egg yolks are not good for the waistline or arteries.
3. Price? Yes it's expensive, though cheaper now than before. But I no longer have to go out and buy high quality ice-cream or Slurpees. That's money saved in the long run.

My only complaint is that the bowl seems relatively small for a 35 lb machine. However, since it "only" makes a quart in 30 minutes, I'll keep my mouth shut.