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Cephalopunk

Ice Cream Machines

242 posts in this topic

hi! i was wondering about the lello musso 5030 if they have 220v?

im trying to buy one but i live in the philippines so we need a 220v hopefully without a converter. is there a site that maybe has that? thank you!

i apolgize if im in the wrong forum...

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hi! i was wondering about the lello musso 5030 if they have 220v?

im trying to buy one but i live in the philippines so we need a 220v hopefully without a converter. is there a site that maybe has that? thank you!

i apolgize if im in the wrong forum...

 

http://www.mussolussino.co.uk/

 

Hope this helps.

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I have the machine listed below and believe you me i actually used it for a small ice cream shop and after its success bought a professional batch freezer. The Cuisinart machine is a work horse IMO:

 

pros

cleaning is easy because the bowl is removable, churning is complete within 25-35 minutes depends on ambient temperature though, amazing texture after hardening the ice cream in freezer minimum 4 hrs. i.e. if you don't lick the bowl clean.

 

cons - its heavy and a little big and makes a little more sound that i would want but its not too much.

 

www.amazon.com/dp/B006UKLUFS/ref=nosim/?tag=egulletsociety-20

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America's Test Kitchen recommends Whynter SNÖ Professional Ice Cream Maker Model IC-2L, at amazon.com for $210. It is self refrigerating and makes 2 quarts in 40 minutes, ready to eat. It is also the most quiet of all the machines they tested.


etherdog

Bloomington, IN US

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America's Test Kitchen recommends Whynter SNÖ Professional Ice Cream Maker Model IC-2L, at amazon.com for $210. It is self refrigerating and makes 2 quarts in 40 minutes, ready to eat. It is also the most quiet of all the machines they tested.

Read the reviews on Amazon. They are not kind. I checked ATK and found the review was done in 2010.

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Read the reviews on Amazon. They are not kind. I checked ATK and found the review was done in 2010.

 

The Whynter appears identical to the Lello Gelato -- which I have -- but according to Amazon the Lello weighs significantly more, indicating that the inside might be different.  My Lello is far from my favorite piece of equipment, but I consider it minimally acceptable if you pre-cool it, and process no more than .5-.75 liters at a time.  At best, I can get a batch time of about 12 minutes, but that time can triple if the full capacity is used.  I would like to upgrade some day, but I can't imagine ever going back to a machine without its own refrigeration. 

 

And speaking of ATK reviews . . . I don't put as much faith in those as I used to, as I have found too many instances where my own experiences disagree with their conclusions.

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horseflesh, I've had the Breville machine for just about a month now, and am totally satisfied with the machine. We've owned a Simac Ice Cream Boy since around 1987 or so but used it occasionally due to the pain in the butt due to the non-removable canister. I've made butter pecan, chocolate, mango, vanilla with chocolate covered bacon bits, dreamsicle with pineapple chunks, black cherry and all have been crowd pleasers. Easy clean up, settings for hardness of the ice cream is really handy, and it plays the ice cream man song when it's done! 

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horseflesh, I've had the Breville machine for just about a month now, and am totally satisfied with the machine. We've owned a Simac Ice Cream Boy since around 1987 or so but used it occasionally due to the pain in the butt due to the non-removable canister. I've made butter pecan, chocolate, mango, vanilla with chocolate covered bacon bits, dreamsicle with pineapple chunks, black cherry and all have been crowd pleasers. Easy clean up, settings for hardness of the ice cream is really handy, and it plays the ice cream man song when it's done! 

 

Don't know to whom you are replying but the Cuisinart ICE-100 is excellent.  I share your pain about the Simac non-removable bowl, although I must say the Simac made good ice cream.  Welcome to eGullet!

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horseflesh, I've had the Breville machine for just about a month now, and am totally satisfied with the machine. 

 

Thank you for the feedback. 

 

This is still a tough decision!

 

My thoughts so far--

 

The ICE-100 seems like the safe bet among the affordable compressor units. Based on scary reviews I'm dismissing the Lello 4070 and 4090 and apparent variants such as Whynter. 

 

 

I wish I could find a real showdown between the Breville and the ICE-100. If the Breville made product as well as the ICE-100 it might be worth  $100 for the extra capacity and more useful keep-cold feature. I entertain a lot and I'd really like the ability to serve from the unit. 

 

The next step up seems to be the Lello 4080 Musso Lussino ($700, 1.5 qt) which is allegedly much different than the cheaper Lellos. However, again, there are no good reviews of the unit in comparison to the ICE-100 or Breville. (I did find a small blurb here, though.)

 

I'm also apprehensive about reliability and repairs on the 4080. I suspect it will be easier to get a Cuisinart fixed than a Lello, and I do not have any confidence that the $700 4080 will be more reliable than any other non-commercial model. 

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Hi horseflesh, sorry I caught this entry late. The Breville and the ICE-100 have the same capacity: both make a litre of ice cream at a time. I found that both made ice cream that was identical in texture: very smooth, creamy, and dense. I would probably go with the ICE-100 over the Breville because 1. it's cheaper, and 2. the big plastic pin in the Breville's freezer bowl makes emptying a bit tricky.

 

Here are my thoughts on the Lello 4080:

 

http://icecreamscience.com/lello-4080-musso-lussino-ice-cream-maker/

 

Hope that helps. Ruben

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Thanks, Ruben... And, you reviewed the 4080! Awesome. 

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Hi Jo,

 

I hope your ice cream adventures are going well. I have a quick favour to ask. I have been working on a recipe that includes skim milk powder but does bring the heating time down from 60 minutes to 35. I know the 60 minute method can be cumbersome and I want to try and get it down. I'm pretty happy with the results that I have got so far but I would love a second opinion if you would like to give it a go? If so, please let me know the percentage of fat in the milk and cream that you use.

 

All the best, Ruben 

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Is anyone using a compressor machine with spinning times under 20 minutes? That would be a requirement for me. 10 minutes would be even better.

This is for a drawing temperature of -5°C. Capacity wouldn't have to be more than 2 quarts.

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For best results I pull my Cuisinart 100 at 15 minutes.  I've stopped measuring but pretty sure the churned base is not as cold as -5 deg C.  Does not seem to matter.  At 15 minutes in the Cuisinart I get good results.  Less so if I spin longer.

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I have an old 4qt antique White Mountain electric with wooden tub that I take very good care of.  I've had an electric motor shop to PM the motor so it will be dependable as well.   I use 1 cup of rock salt to 6 or 7 lbs of crushed ice.  When it begins to set up I remove the wooden & metal dashers and ripen the batch for about 1/2 hour and pack it in containers for the freezer. 

 

Depending on the ambient temperature,  I'll make some adjustments as I use heavy cream in my basic vanilla recipe.  If anyone is

famaliar with an Ice Cream Company called Blue Bunny,  I'm told my recipe taste like the home made vanilla that they sell.

 

As I create a bunch of cobblers, pies, cakes, and baked goods this vanilla is my go to. and I try to keep it on hand.

 

Nearly everyhing I serve in my Cafe/Bistro is made from scratch so it isn't comparable to any 2014 industrial production.  I'm looking for Farm to Table authinticity to use with my collection of 70 year old recipes... 

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