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Musso Stainless Steel Lussino Ice Cream Maker 1.5-qt. |  | Category: Kitchen
Buy New: $699.99
as of 3/21/2010 21:16 CDT details
Seller: Kasbahouse
Rating:  10 reviews
Sales Rank: 146280
ASIN: B000FPSJN0
Availability: Usually ships in 3-4 business days
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| Customer Reviews:
Showing reviews 1-5 of 10
Be the butt of all the jokes, but watch them come back for more! March 9, 2009
M. Widner (IOWA)
3 out of 3 found this review helpful
Holy Cow this thing is expensive! Your friends and family will make fun of you. You will suffer buyers remorse if you have an average budget like most middle class.
Now the good part: You serve up that batch of goodness this little baby produces and the room goes quiet and no more jokes cause they ain't got time to talk when they are stuffing their face with your ice cream delight!
If you love ice cream and tired of the old method of making it, I wager a hefty sum that you will not regret the internal organ you had to sell to afford this instrument of addiction.
Easy to use, Easy to clean, and like bar-b-que, this ice cream actually gets better in the freezer. (yes I know you don't freeze bar-b-que but you know what I mean).
wonderful ice cream maker January 21, 2009
Mary M. Wyatt (Baltimore)
1 out of 1 found this review helpful
I can't believe how beautiful and substantial this ice cream maker is. It not only churns out the best tasting ice cream, you really don't have to put in much effort to make it. Since it contains the necessary "chilling" compressor, you never have to worry if you have the bowl chilled enough. Clean up isn't bad if you tend to it right after using.
It is a very heavy machine. I would recommend it to anyone who loves home made ice cream and wants a fine machine to make it for you!
My family thought I was nuts June 20, 2008
Marina Michaels (Santa Rosa, CA USA)
9 out of 9 found this review helpful
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.
The pricey kitchen gadget you'll actually use May 13, 2008
Skwerl (Austin, TX)
10 out of 10 found this review helpful
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.
The best ice cream maker EVER!!! March 11, 2008
Shery32
5 out of 6 found this review helpful
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.
Showing reviews 1-5 of 10
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