| | |  | Ice Cream Makers | Home » » Musso Stainless Steel Lussino Ice Cream Maker 1.5-qt. | | | | | | | Product Details: | | | Average Customer Rating:
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8 of 8 found the following review helpful:
My family thought I was nutsJun 20, 2008
I bought this machine many years ago. My family thought I was nuts to spend so much money on an ice cream machine. And I admit, I was wondering at first if I had gone a bit overboard myself. But I have never regretted purchasing it ever since.
This machine is a joy to use and makes making your own homemade ice cream a breeze. You mix the ingredients, put them in the machine, set the timer, and start it up. In about 30 minutes you have ice cream. If you are like me, you have ice cream made from organic ingredients.
Cleanup is a little tricky. The big plus is that the bowl is smooth, rounded stainless steel--very easy to get clean and sanitary. The minus is that the bowl is integrated with the body of the machine, so you can't take it out. The plus side of that integration, however, is that there are no cracks or seams where particles can linger and rot, so I don't mind this one drawback.
The machine doesn't make a lot of ice cream at a time, and the ice cream comes out pretty soft when it is done. You need to let it sit in your freezer to harden it up a bit. (I think it is possible to leave the ice cream in the machine with just the compressor running, but I haven't tried that.)
However, if you want more ice cream, you can make one batch after another sequentially, and if you are making the same flavor, you don't need to clean the machine in between batches.
I personally love this machine because my favorite ice cream flavor is peppermint, but I can't get it commercially except during the winter (where the robins bask). With this machine, I've developed my own delicious peppermint ice cream recipe, so I can enjoy its refreshing flavor any time of year. Oh, and my own green tea ice cream recipe beats any commercial green tea ice cream.
If you are looking for good recipes for this machine, try Ben & Jerry's Homemade Ice Cream & Dessert Book, which is the best ice cream recipe book I've used. One warning is that many of these recipes use raw eggs. If you don't want to use raw eggs in your ice cream, you can make a cooked custard-style ice cream, or use the no-egg recipes from The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More.
6 of 6 found the following review helpful:
The pricey kitchen gadget you'll actually useMay 13, 2008
I am in love with this machine. It's big, weighs a ton, and is slightly noisy when running, but it produces wonderful ice cream. I've never found the bowl-in-the-freezer machines to be able to freeze a rich ice cream base, but this guy handles it like a champ. It has a strong motor, too, so it can keep on churning when the mixture is very thick. Just for your reference, here's my ice cream recipe. This will make TWO batches of vanilla base, so you can flavor each one differently. Simply halve the recipe if you only want one type.
4 cups heavy cream (NOT ultra-pasteurized, if you can get it)
2 cups whole milk
1.25 cups sugar
1 dozen large or medium egg yolks (not extra large or jumbo- the flavor's not as good)
3 vanilla beans or some vanilla extract
1 tbsp unflavored gelatin
1. Whisk the egg yolks and sugar together until denatured and a bit lighter
2. Combine cream and milk. If you're using vanilla beans, slice/scrape them and add them to the cream/milk. Bring cream/milk to a boil, then remove from heat. If you're using beans, let them steep in the hot cream for 20 minutes, covered with a lid, then reheat cream/milk to boiling. Remove vanilla bean pods.
3. SLOWLY pour the boiling cream into the egg/sugar mixture while whisking constantly.
4. Pour the mixture through a fine sieve to catch any curdled egg or vanilla bean pulp. You may skip this step if experienced.
5. Chill the mixture for a few hours, then add the vanilla extract if not using beans. The resulting texture will be better if the mixture is cold when you put it into the machine.
6. Bloom the gelatin in a little cold water for a few minutes, then melt it. Try to get the gelatin as hot as you can without boiling it in the microwave. QUICKLY pour all the gelatin into the ice cream base while whisking VERY briskly. If you don't whisk quickly enough or the gelatin is not hot enough, or you add it too slowly, you might get gelatin strings in the base. Just pour it through a sieve to catch the strings, and melt some new gelatin. Do not skip the gelatin!!! This is what will give your ice cream a superb mouthfeel and inhibit ice crystal growth after you put the churned product in the freezer. The ice cream will retain its smoothness for days this way. Without using the gelatine as a stabilizer, it will turn grainy.
7. Add the mixture to the machine and churn until very thick, and the motor is straining slightly.
4 of 4 found the following review helpful:
The best ice cream maker EVER!!!Mar 11, 2008
Wow!!!
This is really great machine, I just made my first ice cream yesterday and it is really AmaZing!!! It is quite & does not take a long time only less than 30 minutes and me and my gusts enjoyed a lovely vanilla ice cream. It is not a waist of money at all & I highly recommend buy it! I might actually buy it as a gift for a friend soon. .
Also cleaning it is not a big deal. Just use a towel to do so or follow the instruction on the manual.
5 of 6 found the following review helpful:
I love this--it does exactly what you expect it to do, makes wonderful ice cream.Feb 26, 2008
I love this machine and in fact gave it to myself as a present for having twins last year (hey, some women get diamonds, I like to cook)! I researched a lot of machines and like a lot of people, originally thought I'd go for the Cuisinart IC-50 (?) but it looked really cheaply made for the money. For just a little bit more, I bought this one and am very happy with the construction and how it performs. The ice cream is very smooth and amazing.
One thing, it's probably best to chill the ice cream base overnight. The colder the base, the more quickly it sets up, therefore causing fewer ice crystals to form. Also, keep in mind that the temperature of the room will have an effect on how long it takes to freeze.
I think the trade off of not having to deal with a flimsy, removable bowl more than makes up for the fact that you just can't take the bowl out and clean it in the sink. Use some paper towels and a little hot, soapy water. It cleans really fast.
11 of 11 found the following review helpful:
Excellent. Note that cleanup is easy. Feb 14, 2008
I have had this machine for about 2 years, and it is excellent and very reliable. The reviews here are quite accurate. One note ... It is very easy to clean ... The easiest technique is to use paper towels, which takes about 2 minutes total. (1) Remove most of the ice cream with a spoon, and let the machine bowl warm up a little. (2) Wipe out the bowl with 2 paper towels, after 3-4 rounds of wiping, the bowl will be spotless. (3) Wipe it again with a lightly soapy sponge, or a damp towel.
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