This Ice Cream maker is simple the best, most professional one I've ever used. And I've used several. Admitingly, I never owned one of the industry standard ones (4k-10k ones), but for home usage, this one takes the cake EASILY. And honestly, it FEELS like a industry standard unit build wise and results wise. Extremely easy to use, literally plug and play, the best for clean up (IMO), AND THE RESULTS are finally ice cream parlor style, and just so well built I am very impressed.
The design is VERY smart for cleaning, which is important for me. The bowl is not removable, and is literally part of the entire casing and lid (one molded piece of stainless steel ! So there is no way of leakage ! With removable bowls, you have the problem of ice cream, water, batter, debris, and funk getting below the bowl, or seeping down the "seam" that has to be there in a design as such. With this one that is not the case at all. This is what costs so much, the "cut no corner" design. ALSO, the entire top has a ridge around the whole unit. This again is ingenious as if a bunch of liquid get poured on top of the unit (for cleaning), it has no way of rolling down the sides of the machine. SO cleaning is as simple as after you remove your desert, just pour some hot water all over the top of unit and in bowl... wait for a few minutes, then wipe it all down with a sponge (rinsing your sponge from time to time). Then do a final dry dry with a paper towel or two and the thing polishes right back up. It is so helpful under messy situations. I get no mess anywhere using this due to its ingenious design (IMO).
Not too much anymore do you see a product made that is obviously not trying to save money by a poorly built mechanisms, parts, and casings. Well this one takes the cake. Obviously they know how to keep things built right in Italy. Unlike here in the US. This thing is a BEAST, just like we USED to make here in the US back in the 60's and 70's before plastic and fake metal coatings (fake stainless steel) took over on ALL our products, and before we decided to get everything built or assembled in Mexico, China, etc.. This thing is HEAVY like it should be. This thing is ENTIRELY made of stainless steel ! (other than the buttons and knob). The gear, crank, rod, and paddle are extremely solid and well built. I can tell they will last forever. 100% stainless steel and fit to each other very well and secure. No loose movements or faulty connections. Its literally the best design and strongest design I've ever seen in a Ice Cream maker under 4k. The paddle is properly designed to fit onto the rod correctly so it practically would hold itself there fine by just setting it in its "groove" place, BUT on top of that, it then has a stainless steel screw knob that screws down and completely LOCKS that paddle in place. Absolutely NO room for error, breaking or damage later on. All these pieces are removable as well for easy clean up. And you can feel their well builtness by the weight they have. Seriously.
Now onto the whole reason we buy these things. Making the Ice Cream ! Man, this thing is beautiful. I followed instructions to a tee, blended my batter correctly, made extremely smooth, etc... Then chilled it for a while in fridge (about 2 hours). I then poured it into the machine, turned the machine on and set the time for 60 minutes (manual says 30, but I was going to stop it at 30 if it was done, but wanted a hour on the timer just for the hell of it), and then I went to the sink to wash some fruit to eat it. By the time I was eating my fruit (5 minutes), I glanced over and I could see the batter inside already taking a "thicker" form. I was impressed, that was quick ! Then about 5 more minutes it was already looking like very soft ice cream. I was excited at this point. About every 5 minutes the batter took on a new form, looking more and more like professional ice cream. Then sure enough, on the dot of 30 minutes after I started it, the ice cream was DONE. It was THICK, but creamy. The paddle/gear had stopped cause the ice cream was so thick/perfect ! (This is also how I knew the machine was well built, it seems to have a gear in it that is meant to do this, I could tell no damage was happening to the motor or gear like usually would if a engine was on but getting stopped) -- Anyway, I turned off the machine and couldn't believe the results. SOOOOOOO much like ice cream parlor ice cream !! Nothing like the homemade ice cream that every other maker has done for me. No ice crystals, no harden places, no inconsistencies, just thorough creamy, whipped, ice cream that was slightly hard to scoop out with a ice cream scooper and held its "classic" scooper form perfectly !!! But was not too hard !!
NEVER before has a ice cream maker done all these attributes of parlor style ice cream so perfectly. NEVER.
The real test (to see how professionally it "whips" it) - I then got it all out of the machine, minus what I was eating, lol, and then put it in a airtight container and put it in the freezer. Came back the next day, and WOW !!! Unlike other homestyle ice cream makers, this ice cream was NOT overly hard ! It was still PERFECT. Actually even a touch better than after I first made it. It was truly like them buckets of ice cream at a parlor. For real. I don't know if you know, but that is a big problem with other homestyle ice cream makers. Even if you do ever get a decent consistency with one, after you freeze it overnight, the ice cream is so hard you need a chisel to get to it. That is because the maker did not "whip" the batter properly, and freeze it to a professional temperature in the CORRECT amount of time. This is all physics.
Ultimately, you will be VERY happy with this purchase. I understand it is expensive, but if you spend less, you will get A LOT less of a performance and A LOT less built of a machine, so honestly, this is the best bang for the buck. Save money now by getting a cheaper model, but spend it later buying a new machine ! On top of that, you will have a lot crappy ice cream consistency. So if you do the math, it really is worth the dough. Of course your choices are compressor auto chilled units like this one, or the older fashion kind with the bucket you got to freeze. Obviously if you go with the older fashion kind you are in another ballpark. They are so inexpensive that if you simply do not have the money for this one, and are less anal about professional results of your ice cream, then they are a better buy for you, cause jesus, they are very inexpensive and do crank out ice cream (bad consistency ice cream though). But my comparison was mainly this one again all other compressor auto chilling units. The less expensive models yield you FAR less results product wise and build wise than this one compared to the dollars you save. So they are simply not worth it at all. In the long run I would consider this one actually cheaper. Plus in the happiness return from how ecstatic you'll be over your ice cream results !!
All in all, as you can tell, this machine comes HIGHLY RECOMMENDED by me. Also Amazon shipped it instantly, it came in 4 days ! Free Shipping, and the lowest price. I am very happy with this purchase and the whole transaction. Some others having problems with this unit, don't seem to be using it right, and not preparing their batter properly IMO.
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Made in Italy
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Made in Italy
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From the manufacturer
Lello 4080 Musso Lussino
Easy to use, is the perfect ice cream maker to get professional results at home. Small, with a large bowl non-removable, stainless steel spatula and powerful and robust refrigeration system, the mini machine allows to reach professional performance without pre-cooling. Made of Stainless Steel, compact, attractive, it has a modern design and suitable for any room and kitchen.
Technical Sheet
Max ingredients capacity (L) 0,75 Bowl capacity (L) 2 Preparation time (min) 30/40 Dimension height, width, depth (cm) 27x45x30 Net weight (kg) 18 Power (W) 200 Paddle iduction motor (RPM) 80 Mechanic timer (min) 60 Standard current single phase 110/60 – 230/50 Refrigerant R134A Body Stainless Steel
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Compare with similar items
 | Lello Musso Pola 5030 Dessert Maker Silver, 2 Quart | Breville BCI600XL Smart Scoop Ice Cream Maker, Brushed Stainless Steel | Cuisinart Ice Cream Maker, Ice Cream and Frozen Yogurt Machine, 2-Qt. Double-Insulated Freezer Bowl, Silver, ICE30BC | |
|---|---|---|---|---|
| Customer Rating | (858) | (191) | (578) | (17010) |
| Price | $750.47 | $1,099.99 | $399.95 | $99.95 |
| Sold By | Amazon.com | Amazon.com | Everything Kitchens | Amazon.com |
| Color | Silver | Silver | Silver | Brushed Chrome |
| Item Dimensions | 17.72 x 11.81 x 11.81 inches | 20 x 14 x 12.25 inches | 15.75 x 11 x 11 inches | 8.25 x 8 x 11.25 inches |
| Item Weight | 39.68 lbs | — | 30.00 lbs | 13.50 lbs |
| Material | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel, Plastic |
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This machine is a beast among kitchen appliances. All stainless outside, a stainless metal churning blade (dasher), and it weighs close to 40 pounds. It is built to last, and is truly a mini-industrial appliance, as well as being beautiful kitchen art (it IS Italian!), with every external part clad in shiny metal - the only plastics to be seen are the clear lid, legs, timer dial and the two function buttons (and the provided scoop). It also does what it was made to do, flawlessly - make ice cream. And not just "ice cream" - gelato, soft-serve, hard cream, frozen yogurt, sorbet - every type of frozen confection. And it does it in about 15 to 20 minutes, average.Ice cream is, basically, a pretty simple confection - water/milk/cream, sugar, and other "stuff." Mixed together and frozen. The "mix together" and "freezing" parts are where it gets complicated. The mixing and freezing make all the difference in the mouth feel, texture, workability (scooping, plopping on your ice cream cone, plate or cup), consistency, and overall perceived "quality" of the ice cream. No one likes ice cream with big chunks of ice in it, or hard in one spot, soft in another, or a titanium brick when you try to scoop it. This machine makes perfectly consistent ice cream, batch after batch, ready to serve out of the machine, or to put in your freezer. It does this by rapid churning and rapid cooling, making the smallest crystals perfectly blended, resulting in an even, smooth blend of ingredients, chilled to the perfect stage of completion.As far as the machine itself, in this age of Bluetooth and WiFi connectivity, digital readouts, iPhone and Android apps, it's an absolute evolutionary throwback. It has three controls - a twist dial 'click' timer (which doesn't go backwards - when you set it for 30 minutes, it will click down to 30 minutes until it stops), and two function buttons - one to turn on the churning blade and one to turn on the compressor (it's a compressor machine that chills internally - no freezing extra containers, no ice, no rock salt). That's it. The function of the timer is to power the buttons - when the timer is running, the buttons work. When the timer is off, pressing the buttons does nothing. The timer is actually probably redundant (there is no alarm), except as a reminder, or to make sure the machine is off when it stops, because you will be monitoring the final stages of your mix - ice cream mixes and freezes, as you probably know, at it's own pace - it's done when it's done, depending on a hundred variables, even with the same mix. You'll actually hear a change in the motor as the ice cream hardens, and the blades will move slower - in fact on this machine, when the ice cream is completely set, the blades will stop - time to take it out. For those who are particular about their ice cream and to reduce stress on the motor, most mixes are best removed when the mix reaches an optimum temp: 21F-23F (the "draw" temperature), which can be measured with a cheap IR thermometer. And I've never had a batch take more than 30 minutes, although I suppose there might be exotic ingredients that might take longer - but I can't imagine any mix taking the full 60 minute maximum on the timer. Adding ingredients at any time is as simple as lifting the plastic mixing cavity cover and dropping them in.Cleanup is actually a breeze, in spite of the non-removable mixing cavity - it's all stainless. Just scoop out the ice cream, remove the blade by lifting out after unscrewing the retaining nut (you do need to cover the exposed blade shaft to prevent liquid getting inside - I did it with a simple rubber spacer), and remove the remaining ice cream. You then just wipe out the bowl with soapy water after it warms up slightly, rinse with a damp towel and dry. Finished. You learn not to be messy (with any ice cream machine), and minimize drips on counter or self.The weak point of the machine is the 1 year warranty - and the cost. Well over $700, a 1 year warranty is nervous-making, although I don't know how many have had to use it - I consequently highly recommend Amazon's extended warranty, and I don't usually purchase add-on warranties. You may never need it (and likely won't - it's really an industrial quality build), but nice to have on such an expensive machine. The cost is worth it, to me, because I bought the machine to do one thing - make ice cream. And it does this superbly. Highly recommended.
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Top reviews from the United States
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Reviewed in the United States 🇺🇸 on March 27, 2011
Reviewed in the United States 🇺🇸 on April 9, 2021
This machine is a beast among kitchen appliances. All stainless outside, a stainless metal churning blade (dasher), and it weighs close to 40 pounds. It is built to last, and is truly a mini-industrial appliance, as well as being beautiful kitchen art (it IS Italian!), with every external part clad in shiny metal - the only plastics to be seen are the clear lid, legs, timer dial and the two function buttons (and the provided scoop). It also does what it was made to do, flawlessly - make ice cream. And not just "ice cream" - gelato, soft-serve, hard cream, frozen yogurt, sorbet - every type of frozen confection. And it does it in about 15 to 20 minutes, average.
Ice cream is, basically, a pretty simple confection - water/milk/cream, sugar, and other "stuff." Mixed together and frozen. The "mix together" and "freezing" parts are where it gets complicated. The mixing and freezing make all the difference in the mouth feel, texture, workability (scooping, plopping on your ice cream cone, plate or cup), consistency, and overall perceived "quality" of the ice cream. No one likes ice cream with big chunks of ice in it, or hard in one spot, soft in another, or a titanium brick when you try to scoop it. This machine makes perfectly consistent ice cream, batch after batch, ready to serve out of the machine, or to put in your freezer. It does this by rapid churning and rapid cooling, making the smallest crystals perfectly blended, resulting in an even, smooth blend of ingredients, chilled to the perfect stage of completion.
As far as the machine itself, in this age of Bluetooth and WiFi connectivity, digital readouts, iPhone and Android apps, it's an absolute evolutionary throwback. It has three controls - a twist dial 'click' timer (which doesn't go backwards - when you set it for 30 minutes, it will click down to 30 minutes until it stops), and two function buttons - one to turn on the churning blade and one to turn on the compressor (it's a compressor machine that chills internally - no freezing extra containers, no ice, no rock salt). That's it. The function of the timer is to power the buttons - when the timer is running, the buttons work. When the timer is off, pressing the buttons does nothing. The timer is actually probably redundant (there is no alarm), except as a reminder, or to make sure the machine is off when it stops, because you will be monitoring the final stages of your mix - ice cream mixes and freezes, as you probably know, at it's own pace - it's done when it's done, depending on a hundred variables, even with the same mix. You'll actually hear a change in the motor as the ice cream hardens, and the blades will move slower - in fact on this machine, when the ice cream is completely set, the blades will stop - time to take it out. For those who are particular about their ice cream and to reduce stress on the motor, most mixes are best removed when the mix reaches an optimum temp: 21F-23F (the "draw" temperature), which can be measured with a cheap IR thermometer. And I've never had a batch take more than 30 minutes, although I suppose there might be exotic ingredients that might take longer - but I can't imagine any mix taking the full 60 minute maximum on the timer. Adding ingredients at any time is as simple as lifting the plastic mixing cavity cover and dropping them in.
Cleanup is actually a breeze, in spite of the non-removable mixing cavity - it's all stainless. Just scoop out the ice cream, remove the blade by lifting out after unscrewing the retaining nut (you do need to cover the exposed blade shaft to prevent liquid getting inside - I did it with a simple rubber spacer), and remove the remaining ice cream. You then just wipe out the bowl with soapy water after it warms up slightly, rinse with a damp towel and dry. Finished. You learn not to be messy (with any ice cream machine), and minimize drips on counter or self.
The weak point of the machine is the 1 year warranty - and the cost. Well over $700, a 1 year warranty is nervous-making, although I don't know how many have had to use it - I consequently highly recommend Amazon's extended warranty, and I don't usually purchase add-on warranties. You may never need it (and likely won't - it's really an industrial quality build), but nice to have on such an expensive machine. The cost is worth it, to me, because I bought the machine to do one thing - make ice cream. And it does this superbly. Highly recommended.
Ice cream is, basically, a pretty simple confection - water/milk/cream, sugar, and other "stuff." Mixed together and frozen. The "mix together" and "freezing" parts are where it gets complicated. The mixing and freezing make all the difference in the mouth feel, texture, workability (scooping, plopping on your ice cream cone, plate or cup), consistency, and overall perceived "quality" of the ice cream. No one likes ice cream with big chunks of ice in it, or hard in one spot, soft in another, or a titanium brick when you try to scoop it. This machine makes perfectly consistent ice cream, batch after batch, ready to serve out of the machine, or to put in your freezer. It does this by rapid churning and rapid cooling, making the smallest crystals perfectly blended, resulting in an even, smooth blend of ingredients, chilled to the perfect stage of completion.
As far as the machine itself, in this age of Bluetooth and WiFi connectivity, digital readouts, iPhone and Android apps, it's an absolute evolutionary throwback. It has three controls - a twist dial 'click' timer (which doesn't go backwards - when you set it for 30 minutes, it will click down to 30 minutes until it stops), and two function buttons - one to turn on the churning blade and one to turn on the compressor (it's a compressor machine that chills internally - no freezing extra containers, no ice, no rock salt). That's it. The function of the timer is to power the buttons - when the timer is running, the buttons work. When the timer is off, pressing the buttons does nothing. The timer is actually probably redundant (there is no alarm), except as a reminder, or to make sure the machine is off when it stops, because you will be monitoring the final stages of your mix - ice cream mixes and freezes, as you probably know, at it's own pace - it's done when it's done, depending on a hundred variables, even with the same mix. You'll actually hear a change in the motor as the ice cream hardens, and the blades will move slower - in fact on this machine, when the ice cream is completely set, the blades will stop - time to take it out. For those who are particular about their ice cream and to reduce stress on the motor, most mixes are best removed when the mix reaches an optimum temp: 21F-23F (the "draw" temperature), which can be measured with a cheap IR thermometer. And I've never had a batch take more than 30 minutes, although I suppose there might be exotic ingredients that might take longer - but I can't imagine any mix taking the full 60 minute maximum on the timer. Adding ingredients at any time is as simple as lifting the plastic mixing cavity cover and dropping them in.
Cleanup is actually a breeze, in spite of the non-removable mixing cavity - it's all stainless. Just scoop out the ice cream, remove the blade by lifting out after unscrewing the retaining nut (you do need to cover the exposed blade shaft to prevent liquid getting inside - I did it with a simple rubber spacer), and remove the remaining ice cream. You then just wipe out the bowl with soapy water after it warms up slightly, rinse with a damp towel and dry. Finished. You learn not to be messy (with any ice cream machine), and minimize drips on counter or self.
The weak point of the machine is the 1 year warranty - and the cost. Well over $700, a 1 year warranty is nervous-making, although I don't know how many have had to use it - I consequently highly recommend Amazon's extended warranty, and I don't usually purchase add-on warranties. You may never need it (and likely won't - it's really an industrial quality build), but nice to have on such an expensive machine. The cost is worth it, to me, because I bought the machine to do one thing - make ice cream. And it does this superbly. Highly recommended.
Images in this review
Top reviews from other countries
Richard
Great Gelato and Sorbet Maker!
Reviewed in the United Kingdom 🇬🇧 on August 3, 2018Carl YHZ
Expensive, but oh so worth it!
Reviewed in Canada 🇨🇦 on December 18, 2021
Carl YHZ
Reviewed in Canada 🇨🇦 on December 18, 2021
Images in this review
j mcc
Very expensive for what it does is it the best available probably is my last machine was a quisin ...
Reviewed in the United Kingdom 🇬🇧 on September 10, 2017
