Musso Stainless Steel Lussino Ice Cream Maker 1.5-qt.

Manufacturer : Lello Appliances Corporation In Stock : 3 List Price: $699.95 Price: $669.99 You Save: $29.96 (4%) Quantity : 1 2 3

Features

• Type of Machine: Electric
• Capacity: 1.5-qt.
• Dimensions: 12x18x11-in.
• Weight: 44.05-lbs.
• Volts/Watts: 100 watts. 110 volts.

Product Description

Designed for making ice creams, sorbets and frozen drinks, the Lussino Ice Cream Maker produces up to 1.5-quarts of ice cream in less than 30 minutes. This commercial-quality machine has a self-contained freezer-compressor, which enables a variety of homemade frozen desserts to be made with a quick turn-around time between batches. A timer, working in conjunction with the Churn and Chill switch, makes operation simple. Made of heavy gauge stainless steel, this machine includes a removable stainless steel blade. Stainless steel bowl is non-removable, yet easy to clean. Clear lid allows viewing of contents as it processes. Made in Italy. Please Note: Gift Wrapping is not available for this item.

Customer Reviews

Average Rating of 5.00 out of 7 reviews

Rating :
The pricey kitchen gadget you'll actually use - Skwerl, May 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.



Rating :
The best ice cream maker EVER!!! - Shery32, 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.



Rating :
I love this--it does exactly what you expect it to do, makes wonderful ice cream. - K. Wang, 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.


Rating :
Excellent. Note that cleanup is easy. - Michael D, 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.


Rating :
fantastic - P. cake, Feb 06, 2008

This maker is top of the line for home cooks and is well worth the investment if you plan on making ice cream a lot. I would not recommend it for serious restaurant use, except for very small restaurants where frozen desserts do not feature very heavily on the menu, as it does take about 30-40 minutes to make a batch (usually yielding about 3 pints) and it will overheat in a warm kitchen with continuous use.
However, for the home cook or small restaurant, you can't get anything better under $1000.
If you're looking for a maker a step up from the inexpensive freeze-the-bowl kinds, this really is the only choice that is worth the money. Its solid all-stainless steel construction is attractive and durable, and the fact that the bowl and motor are integral parts of the machine mean that products freeze faster and much more efficiently. None of the refrigeration is lost, and the motor can keep churning once the mixture begins to stiffen. You do not want a serious machine made out of plastic or cheap, thin metal. Nor do you want one whose churning mechanism is not a built-in part of the machine.
Cuisinart's ICE-50BC maker ($268) is a very cheap, poorly designed, total piece of junk. Do not waste your money on it. I tested it and found that it is loud as a jet engine, with a very weak motor. Because the motor is an external piece (it is on the arm-like thing you clip onto a very cheap plastic dasher through the lid-- the same dasher you find in the $50 machines), it is extremely weak and can't keep going once the mixture begins to stiffen. As such, the ice cream or sorbet does not get frozen properly and products are icy and grainy. Also, with a cheap removable bowl that does not maintain the coldness well at all and an opening in the lid, the machine does not get nearly cold enough to produce smooth, creamy product.
If you don't want to invest the money in this machine, as it is a luxury item, you are better off getting one of the inexpensive freeze-the-bowl types and buying an extra bowl than buying any of the other self-refrigerating machines.
There simply isn't any machine worth the money between the $50 machines and this one.

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