R. D. Bradford says:

Rating

We recently bought the Musso 4080 machine and are extremely satisfied with this buy. The machine does indeed freeze standard ice cream recipes in thirty minutes as the manual claims, but note — only if the ingredients have been pre-chilled in the refrigerator. Although capacity is listed at 1-1/2 quarts, as most mixtures will expand upon freezing, one should plot on producing a bit less than the machine’s stated capacity or the mixture will overflow the bowl. The machine is extremely silent, VERY simple to use, and the instructions are clear and well written. Our machine inadvertently came without a spatula, but this was immediately remedied by the manufacturer… We agree with other reviewers that it would have been nice to have the bowl removable for simpler cleaning, but the fact that the bowl is part-and-parcel of the design ensures quicker freezing. Another reviewer commented that the machine froze sorbets and ices unevenly, but in our experience this has not been the case. We are very satisfied with the results of several recipes that we tested, including plain fruit juice sorbets. Overall, we reckon this is a very fine product, but because of the price, only suitable for those with a serious interest in homemade ice cream, gelato, and other frozen desserts. END

W. Hagen says:

Rating

To buy a light commercial ice cream maker for me was quite a stretch. Having tried two other types of ice cream makers in the past, I have finally reached the stars. If you are serious about fantastic ice cream..this is it… ..NO HAZZLE.. Fresh ice cream or sorbet whenever you choose and let’s not forget about those frozen drinks. You get what you pay for. I would also suggest you buy Ben and Jerry’s ice cream book. Their recipes are brilliant. (FYI..I paid $599.00 awhile ago and I don’t regret it) Well…it is now 9 years since I wrote this review. I thought I would give you a quick update…Working Flawlessly..not even a hiccup. We have tried alot of different recipes over the years, but still seem to go back to double chocolate and French Vanilla with different toppings. I can’t even start to tell you

how many quarts have gone through this machine. Still produces the same fantastic tasting ice cream. Who knows..maybe I will update this again in nine years.

P.S. Be careful not to over tighten the paddle nut..It can be hard to get off.

David A. Lessnau says:

Rating

Darn, this thing makes excellent ice cream. The problem with owning this machine is figuring out how to NOT use it.

Anyway, I nearly had a heart attack when I got the box via UPS: it’s huge. Thankfully, most of that volume is from the packing material. The ice cream maker is still huge, but it’s reasonable. Initially, my wife thought that the bowl where the ice cream is made was too small (she thought it was only enough for a single serving for her (don’t let her know I said that ): She was incorrect. The quart and a half capacity is more than enough to keep the three of us in ice cream for several days. That’s especially right since we make one quart batches (Note: the ice cream maker’s mixing bowl might HOLD one and a half quarts, but that’s too much liquid to really mix (it makes a mess)).

One thing that is slightly confusing is the timer dial. The implication is that by putting the arrow onto the number, that’s how long the timer runs: not quite. The number is really saying that this segment (marked by a bar on each side) is the 10s, or 20s, or 30s, etc. So, if you want a 30 minute run (which is what we normally do), place the timer to the dividing line following the 30. Also, there doesn’t seem to be any way to stop the timer if you choose to stop the machine. Even though the machine’s stopped, that timer will just keep ticking away until it runs down.

So far, our favorite, base, vanilla recipe is as follows:

2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
1 tablespoon vanilla

Combine all ingredients in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Personally, I reckon it’s fine without the heating/refrigeration. That recipe is modified from Alton Brown’s “Excellent Eats” vanilla ice cream recipe on the FoodTV website. If you want a really excellent chocolate ice cream, break up and melt a 4 oz baking bar of Ghirardelli Bittersweet Chocolate and pour that into the hot base.

seasidebruin says:

Rating

I have to admit that when we bought this ice cream maker, I was a bit skeptical and turned off by what I read here about the machine being huge, heavy, and hard to clean. So I chose to wait and reckon it over. Then it came up on my GOLD BOX offers at about twenty percent off the current price. I couldn’t ignore that savings so we bought it. Now it’s been a couple weeks since we got it… and I am here to confirm the possitives and negatives about the Lussino Dessert Maker.
1) Yes, it’s huge! About 1.5 ft X 1 ft X 1 ft.
2) Yes, it’s heavy. About 38 pounds.
3) Is it hard to clean? It is if you are extremely bone idle and a huge sponge and hot water is too low tech for you to use. Just remember that before you clean it, you should remove the metal stirring paddle (very simple), and use 1/2 cup of HOT water with a sponge (very simple) when cleaning… then dry with a dry towel or paper towel (it’s a gorgeous piece of stainless steel!).
4) Noise… as ice cream makers go, it is not that noisy, but if you are not use to it, it can be a nuisance. It is not as loud as a blender or mixer on high, but louder than a juicer.
5) Now… that we cleared those hurdles, the only real turn off is the price. Yes, it is pricy… but you get what you pay for. It’s a solid machine. The built in compressor for the freezing unit is the main reason why it is heavy and more pricy. If you like to make ice cream on a whim, then this is the only way to go. But watch your waist line, it could be dangers to your diet… so stick with low stout recipes if you are health conscious (but treat yourself once in a while).

So far we’ve made just over 5 batches of ice cream since we got it. Overall, I am very pleased with our ice cream maker. It’s made my girlfriend very pleased to say the least. Experiment and play around with some of the recipes that they provide, or you may find on the web or in a recipe book… and one more piece of advice, limit the amount of ice cream your girlfriend makes with it to about 1 every week or two.

We are looking forward to many more pleased returns from our invenstment in our Lussino Dessert Maker.

W. Lee says:

Rating

One word describes this machine — WOW.

PROS
1. Quick. First thing I did with the Musso was pour in a can of warm soda, turn it on, and delight in 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 simple 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 excellent 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. But, since it “only” makes a quart in 30 minutes, I’ll keep my mouth shut.