The top 10 reasons why you bought the Lello 4080 Musso Lussino

[@emanuelaaturco6401]

How can the unremovable churning bowl be washed well?

[@Around_The_Home]

Emanuelaa, I have another video where I go into detail on how I clean the Lello 4080. The link to that video is below. kzbin.info/www/bejne/rYmlkKSGqd6IppY

[@stevefisher1036]

Its seamless, allowing the compressor to cool the bowl with no gaps.

[@tazblink]

I didn't think you could make better tasting ice cream than high end store bought but you can. So good smooth creamy and you know what goes into it not the poison they are feeding us from store bought. Your video was the deciding factor and my wife and I just got this machine. Thanks so much.

[@Around_The_Home]

I am glad you are happy with the 4080.

[@christbanner3219]

Ι was 2-3 minutes into your video when I pressed the "order" button for my Lussino. Thank you sir.

[@nerywasserman]

I brought the lello 4080 And used all your tips Perfect..made coffee..the best..thank you

[@Around_The_Home]

I am glad it is working well for you Nery.

[@mattchew5965]

Best part of the non removable bowl is having the excuse to sit in front of the machine with a spatula and eat the remaining ice cream straight from the bowl like a kid. "IF I DON'T DO THIS, IT'S GOING TO BE A BIGGER MESS TO CLEAN LATER"

[@supercompooper]

I want to over do it with the 5050. Reasons: it stands on floor so it doesn't use counter space. Also 3.5 qt. Also it's pure madness for home use so I love it automatically.

[@Around_The_Home]

Does the 5050 go by another name? Such as Zara or Consul or Club? I know that the 4080 is called the Mini on the company's Italian web site.

[@supercompooper]

@@Around_The_Home Musso Zara I think

[@Around_The_Home]

@@supercompooper That is a really nice machine. I bet all the neighborhood kids love coming over to your place.

[@tomasgulas]

Will get this for Christmas for ourselves.

[@kortaz4280]

How much ice cream mixture can you add to the Lello 4080 Musso Lussino and what is your preferred amount? I'm worried about ice cream overflow. I just read that you can only add 750ml mixture while the ice cream machine can take 1000ml with no issue.

[@kimberleyindovina3788]

Outstanding review! Thanks so much!

[@BobbyBovenzi]

Thanks for the detailed video! I'm looking for videos on the Musso Consul 3.5 litre size and wondering if you think this model is comparable in quality as the Lello? I'm opening a fruit stand that also serves premium ice cream and am struggling to know if the Consul is large enough for the possible high demand. I'm also wanting to make Frozen Custard, and wondering if you make your own or use a mix, as you've stated you prefer the French style.

[@Around_The_Home]

Bobby, unfortunately, I am not familiar with any of the Musso professional/commercial machines as my ice cream making is limited to residential. You may find the link below useful. It is a podcast of someone who started their own ice cream business. icecreamscience.com/the-ice-cream-science-podcast-1-michael-dalla-libera-co-owner-of-cremerie-della-rose/ The ice cream I make could technically be called frozen custard because it does contain milk, cream and egg yolk, is dense and contains less air than most ice creams. The first one, ingredients, is largely due to my recipes. The second and third, density and air content, is due to the Lello 4080. All my recipes are made using the base ingredients. I do not use a mix. As an aside, most Americans would think of something else when thinking of custard. Typically, in America, custard is a thick type of cooked pudding.

[@MrLukaszAT]

Do you ever make several batches in a row with the same flavor? If so, do you clean the bowl after each batch, wait for the bowl to come to room temperature etc? What is the best technique to make several batches in a row?

[@anita1791]

Did you get the answer to this question? I would like to know too making ice cream a few batches in a row

[@MrLukaszAT]

@@anita1791 I did not, but I've asked other guy who praised this machine and used it a lot and he told me that no. He did batch after batch, only paying attention to flavors, that they are not too distinct. So if you make a base custard and then you want to make othet type of ice cream like pistacio for example, then it's fine. But if you wanted to make coffee ice cream first and then say some fruity ice cream, that might be a problem.

[@gamingship1206]

Thanks.. U gave good information regarding ice cream texture and quality of ice cream

[@artemdaugh]

Great video and commentary and information, thank you! What kind of container do you use to store your ice cream?

[@Around_The_Home]

SUMO Ice Cream Containers with Lids

[@SuperAddiz]

Thank you for a great video! I've been looking for reviews of different ice cream makers, and I think you may have conviced me to buy one of these.

[@TheRealXochitl]

Does the Lello 4080 allow you to churn the ice cream until it is completely done and ready to eat? I read about your experience below with the peanut butter ice cream, but wondering whether you stop churning before it is thick, like in the first image of the ice cream in the long purple container. An earlier youtube video on the Lello says that the instructions say to stop before it gets too thick. Our old fashioned ice and salt maker stopped working, but we loved that it would make ice cream that was ready to eat and did not require additional freezing before you could eat it.

[@Around_The_Home]

Xochitl, this answer is probably going to be longer than you wanted. Short answer: There is not a single person in my family who does not want to eat my ice cream straight from the Lello 4080. If you look at the cover photo of the video, you can see that the ice cream is standing on its own and not falling. This is an indication of firmness. For me, I prefer to place the ice cream in the freezer for a few hours to make it firmer. Long answer: I make custard (egg yolk) based ice creams. Sometimes known as French style ice cream. Custard based ice creams will be creamier and not as firm as Philadelphia, or American, style ice cream, regardless of the ice cream maker. Also, in general, ice cream made with the Lello 4080 will be creamier (not as firm) than ice cream made with the traditional ice and salt maker. If one were to use a recipe and ingredients that resulted in a higher water-to-fat ratio than what I make, the resulting ice cream will be firmer/harder than what I make, regardless of the ice cream maker. Personally, I prefer a thicker, creamier ice cream that a hard ice cream. A hard ice cream is an indication of a high water content. Regarding my peanut butter ice cream, the reason I had to turn off the churn motor is because the ice cream had gotten so thick, it was going to stall the engine. That ice cream was definitely ready to eat right out of the machine.

[@jj4996]

Amazing video,. Where do you get your ice cream receipts? You should make some videos of your amazing batches you make.

[@Around_The_Home]

Many of my recipes are based on two books. What you see below is my Amazon customer review of these two books. “This review is of both the book 'Sweet Cream And Sugar Cones' (copyright 2012) and the book 'The Perfect Scoop' (copyright 2018). Both are 5 star books. If you are a first time artisan ice cream maker, I recommend the book Sweet Cream And Sugar Cones because it goes into more detailed instructions and explanations. The Perfect Scoop has both custard based ice cream and Philadelphia style ice cream recipes. Having Philadelphia style recipes on hand is useful if you need to make ice cream on short notice or are in a hurry. Sweet Cream And Sugar Cones' ice cream recipes are custard based only. Both books have recipes for sweet deserts other than ice cream. Sweet Cream and Sugar Cones is a total of 217 pages and advertises 90 desert recipes. The Perfect Scoop has 265 pages and advertises 200 desert recipes. As mentioned earlier, not all recipes are for ice cream. The Perfect Scoop organizes its recipes by Ice Creams/Frozen Yogurts/Gelatos, Sorbets/Sherbets, Granitas, Sauces and Toppings, Mix-Ins, and Vessels. Vessels includes recipes for ice cream cones, ice cream sandwiches, etc. Sweet Cream And Sugar Cones organizes its recipes by type; Vanilla, Caramel, Chocolate, Coffee and Tea, Nuts, Berries, Citrus, Herbs and Spices, and Tropical Fruits. It also has recipes for sorbets, granitas, sauces, toppings, mix-ins, ice cream cones, ice cream sandwiches, etc. These other recipes are organized with the ice cream recipes. For example, Mango Sorbet is in the Tropical Fruits section. I did not find any recipes for frozen yogurts, gelatos or sherbets. But it does have recipes for ice cream cakes and ice cream pies. I own both books and use both.”

[@blindlemonpiesky]

Rad vidio. Very well narrated. I want a 4980!

[@fabrizioambrosi9009]

Thanks for the review. Can you do multiple flavors in a row or is it necessary to let some time pass to let the machine rest?

[@Around_The_Home]

That is a great question Fabrizio. And sorry for the long answer. The machine does not need to rest in order to do multiple batches. But the real answer depends on if you can accept a little mixing of flavors or not. When you remove the ice cream from the machine, there will always be some left in the bowl and on the mixing blade. This means when you add the next batch, the residual ice cream from the previous batch will be mixed into the new batch. If you cannot have the flavors mixing, you need to wipe off the residual ice cream. And the best way to do that is let the bowl warm up enough so that the residual ice cream becomes soft and then wipe it away. You do not have to let it come to room temperature. As the bowl approaches 32 degrees F or 0 degress C, it will still be cold, but the ice cream will soften enough to be removed. Do NOT pour warm/hot water into the bowl to speed up the warming. While the bowl is stainless steel, pouring warm/hot water into the bowl will stress the steel and could cause damage to the cooling coils. How? The cooling coils, which you cannot see, are welded to the bowl. Which is a design advantage. But extreme and sudden temperature changes could cause the welds and/or the coils to separate from the bowl and might even crack the welds and/or coils. If that happens, a very expensive machine has just been severely damaged.

[@fabrizioambrosi9009]

@@Around_The_Home thank you. Clear and helpful

[@denisperelyubskiy3572]

This machine made a few amazing batches after we bought it in 2016. Then in stopped cooling enough. We sent it for repair (across the country, no less), and it came back, and despite all of the assurances if the service center in never cooled enough (produces very runny ice cream). It's been sitting on our counter ever since. We might have another go at fixing it if we can find someone on the west coast or if we can figure out how to do it ourselves (not super likely, but y'know)

[@Around_The_Home]

Denis, sorry to hear about your issue. If the only problem is it is low on coolant, then a HVAC company might be able to help. Unfortunately, I do not know enough to diagnose the root cause.

[@pirminkroiss2835]

On wich Temperatur do you keep your ice cream?

[@studiosingyourstyle]

Would this machine be good for making frozen yogurt?

[@4gbmeans4gb61]

Yes, this machine is great at making sorbet, frozen yogurt, ice cream and gelato.

[@forza890]

How are you making the chocolate? I’ve tried to do just like you but the chocolate will not eat hard but rather mix with the ice cream. I added the chocolate as you’ve indicated-at the end

[@Around_The_Home]

Forza, first, make sure you have an IR (infrared) thermometer. In the US, they are not too expensive. Then you will need two ounces (about 57 grams) of bittersweet chocolate and 1 teaspoon (5 milliliters) of canola oil. It does not matter if the chocolate is chopped, bits or bars since it is going to be melted anyway. Try to get something that is at least 60% - 70% cacao. Then melt it. Chocolate burns easily. And once burnt, it cannot be salvaged. So the safest way to melt chocolate is in a double boiler. If you feel comfortable, you can also melt it in a microwave oven. If using the microwave, microwave in 20 second increments until about half of it is melted and stir in-between heatings. Once about half the chocolate is melted, remove from heat. Do not completely melt in the microwave or double boiler. The residual heat will melt the rest of the chocolate. Do not let the chocolate get above 115°F (46°C), else it can burn. Once the chocolate is completely melted and smooth, add the oil and stir to combine. If you do not want to use the oil, that would be fine. When the ice cream is about 18 to 20°F (-8 to -7°C) or colder, use a spoon spatula and just drizzle the chocolate onto the churning ice cream (as shown in the video). Do not add a lot of chocolate at once. Look carefully as you drizzle. Does the ice cream melt when the chocolate touches it? Does it take longer than a fraction of a second for the chocolate to freeze? If so, the chocolate could be too hot, or the ice cream is not cold enough, or both. If the chocolate begins to harden before you can finish adding it to the ice cream, gently reheat it unit its temperature is 105 - 110°F (41 to 43°C). Remember, do not let the chocolate get hotter than 115°F (46°C). I hope this helps.

[@forza890]

@@Around_The_Home I’ll give it another try. Thank you for your response! I have made a chocolate sauce from scratch using 100% cocoa powder, sugar, butter and little flour. Perhaps that was not good recipe for this particular purpose. Or perhaps it was too hot. Not sure.

[@Around_The_Home]

@@forza890 I hope it works next time. Since this is a mix-in and not a sauce, I would leave out the sugar, butter and flour. Since a person can taste a sauce separately from the item the sauce is on, the sugar and fat (butter) will improve the taste (especially since 100% cocoa can be bitter tasting) and the flour will give it texture. We don't need the extra sugar, fat or texture in a mix-in since it would be very difficult to taste the mix-in separately from the ice cream and we get the sugar and fat from the ice cream itself. And the texture is not needed since the intent is to have the chocolate broken into tiny pieces. The use of an IR thermometer will definitely help with monitoring and controlling the temperatures.

[@colhad9505]

hi. very good review. Do u know the difference between this one and the Musso 5030 model, except the size. Do u know the Nemox models? Are they better or not, or the same? thx a lot

[@Around_The_Home]

Col, I have no experience with the 5030, but I think it makes twice as much ice cream as the 4080. Unfortunately, I have no knowledge of the Nemox brand.

[@colhad9505]

@@Around_The_Home thx a lot for ur fast answer. best regards.

[@4gbmeans4gb61]

@@colhad9505 ya ones 1.5 and the other is 2.0 in size.

[@bonjovijon1]

Wonderful review. Can you please share your icecream/gelato recipes ?

[@Around_The_Home]

Omr, I have modified my recipes for my dietary needs. However, many of my recipes are based on recipes from two books. What you see below is my Amazon customer review of these two books. “This review is of both the book 'Sweet Cream And Sugar Cones' (copyright 2012) and the book 'The Perfect Scoop' (copyright 2018). Both are 5 star books. If you are a first time artisan ice cream maker, I recommend the book Sweet Cream And Sugar Cones because it goes into more detailed instructions and explanations. The Perfect Scoop has both custard based ice cream and Philadelphia style ice cream recipes. Having Philadelphia style recipes on hand is useful if you need to make ice cream on short notice or are in a hurry. Sweet Cream And Sugar Cones' ice cream recipes are custard based only. Both books have recipes for sweet deserts other than ice cream. Sweet Cream and Sugar Cones is a total of 217 pages and advertises 90 desert recipes. The Perfect Scoop has 265 pages and advertises 200 desert recipes. As mentioned earlier, not all recipes are for ice cream. The Perfect Scoop organizes its recipes by Ice Creams/Frozen Yogurts/Gelatos, Sorbets/Sherbets, Granitas, Sauces and Toppings, Mix-Ins, and Vessels. Vessels includes recipes for ice cream cones, ice cream sandwiches, etc. Sweet Cream And Sugar Cones organizes its recipes by type; Vanilla, Caramel, Chocolate, Coffee and Tea, Nuts, Berries, Citrus, Herbs and Spices, and Tropical Fruits. It also has recipes for sorbets, granitas, sauces, toppings, mix-ins, ice cream cones, ice cream sandwiches, etc. These other recipes are organized with the ice cream recipes. For example, Mango Sorbet is in the Tropical Fruits section. I did not find any recipes for frozen yogurts, gelatos or sherbets. But it does have recipes for ice cream cakes and ice cream pies. I own both books and use both.”

[@sady1139]

What’s your opinion machines with temperature control vs no temp control like this one? Edit: also what’s the ice cream at 0:49 ? Is that one that you’ve made?

[@Around_The_Home]

I have never used a temperature controlled ice cream maker, so I am not really in a position to give an opinion. All ice creams you see in my two Lello 4080 videos were made by me. The one you are asking about is cherry with chocolate stracciatella.

[@sady1139]

AroundTheHome thank you! Also I thought that was a coffee stracciatella not cherry 😂 do you post recipes as well because the consistency of that ice cream looks heavenly!

[@Around_The_Home]

@@sady1139 I do not post my recipes, but two books I recommend are Sweet Cream And Sugar Cones (copyright 2012) and The Perfect Scoop (copyright 2018).

[@sady1139]

AroundTheHome thank you! I really want to make an ice cream like the first scoop in the video ( 0:12 secs). I just wanted to ask you, are your ice creams custard based, do you have any experience with eggless ice creams?

[@sady1139]

AroundTheHome I love the texture at 2:10 , what video did you find that clip from?

[@MrJeffreyDR]

It is a nice video, although I remain skeptical because none of the videos of the ice cream produced by this machine ever show the final product after it has been frozen. It looks like soft serve coming out of the machine. Can someone kindly show me what the final product looks like? Thanks.

[@Around_The_Home]

Jeffery, what are you skeptical of? Are you looking for a machine that will churn your mix until it is rock solid? If so, why? If a machine froze your mix until it was rock solid, besides burning out the motor, it would be nigh impossible to remove the spindle/mixing blades and then to extract. You would be able to scoop the top portion out, but you would have to let the mix soften to get to the rest. In general, the final steps of artisan ice cream making are churn until very firm, extract, and finish freezing. In this video, you see the final product (after the final freezing) at 0:12, 0:19, 0:31, 0:47, 1:06, 1:12, 1:23, 1:29, 4:22, 5:42 and 6:57. When looking at these images, one should not interpret creaminess as softness. If you only want to look at one image, I suggest 0:31. What do I mean by firm? I churn the mix until it can stand on its own. This is firmer than soft serve you find in a fast-food restaurant, but not rock solid. You can see this at 7:04. The first scoop creates a tail that sticks up in the air. Notice how that tail stands on its own. If you really want your ice cream maker to create as hard a ice cream as possible, reduce the fat content and increase the water content of your mix. Use Philadelphia style ice cream recipes (not custard style) along with dairy products with less fat. The ice cream won’t be as smooth or creamy, but it will be harder coming out of the machine. For those who may be wondering, it takes four things to make super-premium artisan ice cream. The recipe, the ingredients, the skill of the ice cream maker, the ice cream making machine. The Lello 4080 only gives you one of the four things that are needed.

[@angeloaddati1045]

the final-final result (after freezing completely) depends on the correct recipe and execution. The machine seems to do a more than decent job, the rest is up to you

[@MrJeffreyDR]

@@Around_The_Home Thanks. I appreciate your comment.

[@karenhighley7597]

Where did you get the orange grip you used to take off the lid?

[@Around_The_Home]

It is a rubberized jar opener.

[@karenhighley7597]

Thank you for replying so quickly. I just ordered some rubber jar openers from Amazon.. My daughter asked me to ask about the jar openers. Her hands are not very strong. She ordered the ice cream maker and really likes it.

[@MrLukaszAT]

Can you please tell me what is the material of the piece you use to lift up the lid?

[@Around_The_Home]

It is a rubberized jar opener.

[@MrLukaszAT]

@@Around_The_Home Thanks! :) Did you buy it off Amazon? If not, then can you tell me what is the diameter of it?

[@Around_The_Home]

@@MrLukaszAT I don't think I bought if off Amazon. More than likely I found it in a grocery store in the section where they sell kitchen tools. It is 5" in diameter. Hope this helps.

[@MrLukaszAT]

@@Around_The_Home Yes it does! Thank you very much and thanks for your helpful videos. You were one of the reasons I've ordered Musso 4080! Have a good one :)

[@justincredible00715]

Hi, I have owned your machine for about a year and use it for a side online ice cream business. However, recently the gears have started to make a lot of noise. I opened it up and it seems like the motor is a little loose. I will also grease the gears while I am there. I was curious if you have ever opened your machine to play around with the motor and if it helped with anything? thanks

[@Around_The_Home]

Justin, no. I have never opened the machine to perform maintenance. Fixing motors has never been my strength. Depending on what country you are in, Musso SRL may have a distributor/repair center that you can discuss the issue with.

[@caseyclausen2627]

Hi Justin, Did you figure out what's going on with the machine? I'm thinking about buying one, but if spending this much for home use, want it to last a long time.

[@justincredible00715]

@@caseyclausen2627 ya i managed to fix it. Theres a piece that determines the place of the gear relative to the turning motor. What was happening was that the gear was no longer flush with the motor so it wasnt gripping properly. Was a question of inching a piece over a little so the gear could catch. Machine makes great ice cream and would still recommend. However it is bulky and heavy so should plan for a permanent spot. Also slightly annoying to clean since the bowl doesnt come out but thats the price to pay for having the cooler welded to the bowl to optimize cooling. Hope this helps!

[@caseyclausen2627]

@@justincredible00715 Thank you! I think I'll go for it. It seems some people are having good luck with it lasting a long time, and others who have had issues have been able to fix.

[@studiosingyourstyle]

Will this machine make sorbet? Or would a machine that uses more air be best for sorbet and frozen yogurt? I’d like to buy this machine but I’m not sure if 1 machine will do all gelato, ice cream, frozen yogurt and sorbet? What do you think? You seem expert on this device?

[@Around_The_Home]

I never tried to make sorbet or frozen yogurt so I, unfortunately, cannot answer.

[@fabrizioambrosi9009]

HI, it's still me. Can I ask you how the ice cream maker is doing so far? I ask you this because I have read some reviews that say that after a couple of times you start to hear a louder noise or even a burnt engine. I know very well that it can happen, and you can't give me certainties, but if you can give me your opinion and your experience with this ice cream maker. Thank you so much

[@Around_The_Home]

Fabrizio, I have owned and used mine since Feb 2018. I make almost exclusively custard-based ice creams (with egg). Which are thicker than what has been called Philadelphia style (no egg) ice cream. I have never smelled an overheated motor (which typically smells like something burning). The only issue I have ever had was when I made my Peanut Butter ice cream the first time. My recipe results in a mix that has very low viscosity. The first time I made it, as it was reaching the end of churning, the ice cream was so thick, the blades were hardly turning. This was causing the motor to strain, so I turned off both the churn motor and the compressor and extracted the ice cream. Since then, I closely monitor the churning and extract before the motor starts straining when making this ice cream. It does not affect the resulting ice cream. And I do not have this issue with any of my other recipes. When the machine is new and you first use it a couple of times, there may be a smell as factory oils ‘burn off’. But this smell should go away after a few uses.

[@christophersykora6223]

One more question, if you have the time: The 4080 lists a "1.5 Quart capacity" which would be 6 cups, but I also see that they say "Max ingredients capacity 0,75 L" on Amazon. .75 of a Liter would only be 3 cups. I assume the "1.5 quart" listing is correct, and I could a use recipe with up to 6 cups of 'liquid'?

[@Around_The_Home]

Unfortunately the word capacity is used to describe both how much mix (liquid) you pour into the machine and it is also used to describe how much ice cream it makes. The Lello 1.5 quart capacity describes how much ice cream can be made, which is about right. The Amazon description is describing how much mix can be used. I think 3 cups is a little on the small side. My basic vanilla recipe makes a little over 4 cups of mix and creates a little over 6 cups of ice cream. So pouring 6 cups of mix into the machine is way too much. How much mix you can use varies by recipe because different recipes expand differently. I suggest you start off with no more than 3.5 cups of mix and see how much ice cream is made. You can then adjust your recipe to make more or less. This is what I do to make recipe adjustment easier. I take the recipe I wish to work with and convert almost all units of measure to grams. For example, it the recipe says x tablespoons of sugar or x cups of cocoa powder or x cups of milk/cream it gets converted to x grams of sugar/cocoa powder/milk/cream etc. So what is the conversion factor? Don't go looking for one. Get yourself a good kitchen scale and weigh a cup of sugar. How many grams is it? That's your conversion. Then repeat for almost all other ingredients. Once done and you want to increase your recipe by 25%, then 306 grams * 1.25 = 383 grams is much easier to work with than 1.5 cups * 1.25 = 1.875 cups. Some of the things I don't convert to grams is salt, vanilla extract, eggs, etc.

[@christophersykora6223]

@@Around_The_Home Got it. thanks very much for the answer!

[@christophersykora6223]

Thank you for this video! I've gotten a lot of practice making custard in an old Cuisinart, and I"m looking to upgrade to a 4080 sometime soon. I had no idea making stracciatella was so easy, and I plan to try it soon. Do you have more ice cream/custard recipes you could share? I have a basic vanilla that I've been perfecting in my old setup, and I've had varying success with coffee, lime, alcohol, etc. EDIT: I just saw that you answered the recipe question in another comment. I have added the two books you recommended to my wish list. I appreciate the effort you put into answering the comments. Thank you!

[@Around_The_Home]

Christopher, many of my recipes are based on recipes from two books. What you see below is my Amazon customer review of these two books. “This review is of both the book 'Sweet Cream And Sugar Cones' (copyright 2012) and the book 'The Perfect Scoop' (copyright 2018). Both are 5 star books. If you are a first time artisan ice cream maker, I recommend the book Sweet Cream And Sugar Cones because it goes into more detailed instructions and explanations. The Perfect Scoop has both custard based ice cream and Philadelphia style ice cream recipes. Having Philadelphia style recipes on hand is useful if you need to make ice cream on short notice or are in a hurry. Sweet Cream And Sugar Cones' ice cream recipes are custard based only. Both books have recipes for sweet deserts other than ice cream. Sweet Cream and Sugar Cones is a total of 217 pages and advertises 90 desert recipes. The Perfect Scoop has 265 pages and advertises 200 desert recipes. As mentioned earlier, not all recipes are for ice cream. The Perfect Scoop organizes its recipes by Ice Creams/Frozen Yogurts/Gelatos, Sorbets/Sherbets, Granitas, Sauces and Toppings, Mix-Ins, and Vessels. Vessels includes recipes for ice cream cones, ice cream sandwiches, etc. Sweet Cream And Sugar Cones organizes its recipes by type; Vanilla, Caramel, Chocolate, Coffee and Tea, Nuts, Berries, Citrus, Herbs and Spices, and Tropical Fruits. It also has recipes for sorbets, granitas, sauces, toppings, mix-ins, ice cream cones, ice cream sandwiches, etc. These other recipes are organized with the ice cream recipes. For example, Mango Sorbet is in the Tropical Fruits section. I did not find any recipes for frozen yogurts, gelatos or sherbets. But it does have recipes for ice cream cakes and ice cream pies. I own both books and use both.”

[@christophersykora6223]

@@Around_The_Home Thank you very much!!

[@devadedo]

Loved this video thanks!

[@Around_The_Home]

Glad you enjoyed it.

[@reeceeooo2671]

Can you make quality Italian ice with this unit?

[@Around_The_Home]

If by Italian ice we mean sorbet, then the Lello Instruction manual that came with my machine has twenty-five sorbet recipes in it. If by Italian ice we mean granita, then the two desert recipe books I rely on the most, have several granita recipes. And none of those granita recipes use an ice cream making machine. The Lello Instruction manual that came with my machine has no granita recipes.

[@kathleenchisholm4672]

what's your average draw temperature?

[@Around_The_Home]

11 - 13°F

[@kathleenchisholm4672]

thank you for your reply

[@joannsmith5801]

I have the 4070, it’s the Jr. How do I know how long to churn? No instructions 🥺

[@Around_The_Home]

The reason they generally do not come with instructions is because the ingredients used will affect residence time, aka churn or mixing time. Ingredients that have more water and less fat will churn in less time since water freezes sooner than fat. A guideline to use is churn until the mix can at least ‘stand on its own’. On the 4080 this is easy to do. While the mix is churning, remove the lid, take a spoon or spatula, remove a small amount and hold it up. If the mix starts to droop and loose shape, it needs more time. But if the mix maintains its shape, then you are close. Stop churning when you hear the motor start struggling. Never let a mix churn that long. If you consistently churn until the motor struggles, you are burning out the motor.

[@wineitfoods]

Excellent review !

[@Around_The_Home]

Thank you.

[@scotttild]

If the bowl can’t be removed how the heck to do you clean it ?

[@Around_The_Home]

kzbin.info/www/bejne/rYmlkKSGqd6IppY

[@fredrickkinkton1466]

Do I have to use the timer? I find the sound very agitating.

[@Around_The_Home]

I believe the timer has to be turned on in order for you to be able to turn on the compressor.

[@sandrapetrovic8707]

Please...can you give the recipe for this icecream from the video? I would be verry gratefull. Wish you all the best.

[@Around_The_Home]

Sandra, many of my recipes are based on recipes from two books. What you see below is my Amazon customer review of these two books. “This review is of both the book 'Sweet Cream And Sugar Cones' (copyright 2012) and the book 'The Perfect Scoop' (copyright 2018). Both are 5 star books. If you are a first time artisan ice cream maker, I recommend the book Sweet Cream And Sugar Cones because it goes into more detailed instructions and explanations. The Perfect Scoop has both custard based ice cream and Philadelphia style ice cream recipes. Having Philadelphia style recipes on hand is useful if you need to make ice cream on short notice or are in a hurry. Sweet Cream And Sugar Cones' ice cream recipes are custard based only. Both books have recipes for sweet deserts other than ice cream. Sweet Cream and Sugar Cones is a total of 217 pages and advertises 90 desert recipes. The Perfect Scoop has 265 pages and advertises 200 desert recipes. As mentioned earlier, not all recipes are for ice cream. The Perfect Scoop organizes its recipes by Ice Creams/Frozen Yogurts/Gelatos, Sorbets/Sherbets, Granitas, Sauces and Toppings, Mix-Ins, and Vessels. Vessels includes recipes for ice cream cones, ice cream sandwiches, etc. Sweet Cream And Sugar Cones organizes its recipes by type; Vanilla, Caramel, Chocolate, Coffee and Tea, Nuts, Berries, Citrus, Herbs and Spices, and Tropical Fruits. It also has recipes for sorbets, granitas, sauces, toppings, mix-ins, ice cream cones, ice cream sandwiches, etc. These other recipes are organized with the ice cream recipes. For example, Mango Sorbet is in the Tropical Fruits section. I did not find any recipes for frozen yogurts, gelatos or sherbets. But it does have recipes for ice cream cakes and ice cream pies. I own both books and use both.”

[@batarale]

@@Around_The_Home But which exact recipe is used in this video? Tnx.

[@Around_The_Home]

@@batarale Numerous. Each ice cream I show in the video is a different recipe.

[@MonelloSavutano]

thanks,how long does it take to make ice cream

[@Around_The_Home]

Hello, I am going to assume that when you ask how long, you mean the residence time, which is the fancy term for how long does the mix churn. In reviewing several of my recipes, the residence time is between 20 and 35 minutes.

[@rickmccutcheon]

Excellent video! We currently have the Cuisinart ICE 70 and are considering upgrading to the Lello 4080. We have two concerns: 1. The smaller optimal capacity and 2. The overall time it takes to churn a batch from start to finish when considering both pre chilling and cleaning. We’ve read that the optimal capacity for a mix is only around 2.75-3 cups (between 700-750 ml). How much liquid do you typically put in the machine? What do you believe is the optimal capacity for best results? We’d rather make less per batch if it means better quality, but are accustomed to adding roughly 3.75 cups (900 ml) for best results in our ICE70. How long does it typically take to churn a batch at optimal capacity if the bowl is chilled for 15-20 minutes prior to adding the mix?

[@Around_The_Home]

Letting the compressor run for 15 - 20 minutes before adding the mix sounds too long. What you want to do is, once the compressor is running, use an IR thermometer to frequently check the bowl sides. Do not check the bowl bottom. When the temperature of the bowl sides is above 32°F (0°C) and below 45°F (7°C), pour the mix into the bowl. When most of the mix is in, turn on the churn motor. Once all the mix is in, replace the plastic cover. If you let the bowl get too far below freezing, then when you pour in the mix, it will freeze to the bottom and sides and it will be exceedingly difficult to get the churn motor running. Over time, I have upped my mix quantity to make more ice cream in a single batch by taking advantage of the removable lid. My typical mix quantity now is 4 to 4.5 cups (946 - 1065ml). This will cause an overflow as shown at 1:32 if you do not extract the excess. Which is what I do as shown at 2:00. I have not noticed a drop in quality doing it this way. But I would start with 3 to 3.25 cups (710 - 769 ml) of mix, smaller if adding mix-ins, until you get comfortable with the machine. The biggest detriments to the quality of ice cream is a-quick-and-easy recipe, low quality ingredients, the person not exercising skill when making and freezing the mix, letting ice cream melt and then refreeze and the ice cream making machine. For example, at 1:32, if I had extracted some of the ice cream and then pushed the melted mix back into the bowl, that will lower the quality. Looking through my recipes, on average, 1 cup (235 ml) of mix makes 1.5 cups (355 ml) of ice cream. The residence time (time it takes to go from mix to ice cream) varies by recipe, but most of my mixes take 20 - 30 minutes. You can see how I clean, and how long it takes, in this video. kzbin.info/www/bejne/rYmlkKSGqd6IppY

[@paulg666]

Hello, are you still using this? I have read that some of them have had problems.

[@Around_The_Home]

Yes, I still use it.

[@alphafiddlesticks5623]

What are the issues present in the model?

[@paulg666]

@@alphafiddlesticks5623 Some were saying there is a problem with the centre shaft being bent and the paddles scraping on the bowl. I have since bought a used one and have had no problem.

[@wendyfung3727]

I have just brought one couple of months ago and very happy with it. The reason why the shaft being bent is because once the ice cream mixture is stiff and should turn the machine off. It is all in the instruction booklet. @@paulg666

[@JimBob1937]

@@paulg666 , my one unit arrived bent, and scrapped the bottom, scratching into the stainless steel. Replacement unit arrived a couple days ago and appears better. It seems all units are very quiet on first use, but get louder over time. Yes, I watch the mixture like a hawk and turn the machine off after temperature is hit. Rather, it seems like the gear mechanism for the churning paddles just get noisier after being exposed to any resistance.

[@huggybear2638]

what Icecream recipe do you use

[@Around_The_Home]

Many of my recipes are based on recipes from two books. What you see below is my Amazon customer review of these two books. “This review is of both the book 'Sweet Cream And Sugar Cones' (copyright 2012) and the book 'The Perfect Scoop' (copyright 2018). Both are 5 star books. If you are a first time artisan ice cream maker, I recommend the book Sweet Cream And Sugar Cones because it goes into more detailed instructions and explanations. The Perfect Scoop has both custard based ice cream and Philadelphia style ice cream recipes. Having Philadelphia style recipes on hand is useful if you need to make ice cream on short notice or are in a hurry. Sweet Cream And Sugar Cones' ice cream recipes are custard based only. Both books have recipes for sweet deserts other than ice cream. Sweet Cream and Sugar Cones is a total of 217 pages and advertises 90 desert recipes. The Perfect Scoop has 265 pages and advertises 200 desert recipes. As mentioned earlier, not all recipes are for ice cream. The Perfect Scoop organizes its recipes by Ice Creams/Frozen Yogurts/Gelatos, Sorbets/Sherbets, Granitas, Sauces and Toppings, Mix-Ins, and Vessels. Vessels includes recipes for ice cream cones, ice cream sandwiches, etc. Sweet Cream And Sugar Cones organizes its recipes by type; Vanilla, Caramel, Chocolate, Coffee and Tea, Nuts, Berries, Citrus, Herbs and Spices, and Tropical Fruits. It also has recipes for sorbets, granitas, sauces, toppings, mix-ins, ice cream cones, ice cream sandwiches, etc. These other recipes are organized with the ice cream recipes. For example, Mango Sorbet is in the Tropical Fruits section. I did not find any recipes for frozen yogurts, gelatos or sherbets. But it does have recipes for ice cream cakes and ice cream pies. I own both books and use both.”

[@mattchew5965]

I goggled ice cream recipes. After a dozen recipes you gain a pretty good idea of what you like and which online recipes will be winners.

[@mosesmanaka8109]

The only flaw is the handle of the plastic lid is too small which does not allow you to get a proper grip hence your use of the nonslip pad to lift the lid.

[@carcaz4755]

How to buy one

[@Around_The_Home]

They are available on Amazon if you cannot find them anywhere else.

[@stephenlnoe]

wish it made 2 quarts. The size of batch is quite small.

[@aaronbredon2948]

That’s what the 5030 is for.

[@studiosingyourstyle]

I bought this, now I can’t find the white recipe pamphlet

[@Around_The_Home]

You could try contacting the manufacturer. Their web site url is in this video's description above.

[@mattchew5965]

Which recipe do you want?

[@chelcie3]

Just stumbled upon this video and I think you would appreciate my ice cream maker. Some years ago I bought a Ugolini MiniGel L4 on Ebay for $50. The thing is HUGE. From what little info I could find about it the machine is from the ‘80s and was sold by William Sonoma at the time. Now for the best part…it still works perfectly. As old as it is it makes awesome ice cream. What struck me was when you said the bowl doesn’t come out because the coils are welded to the bowl. That’s exactly how my Ugolini is. I may make a video of it in action one day since aren’t any videos on YT about it. One question though. Can an appliance servicer replace the refrigerant if need be? I can’t find an answer to that question.

[@Around_The_Home]

Chelcie, I am glad to hear your machine still works. Regarding your question, a residential appliance repair company may not be able to help. Depends on their skill lever. However you could try calling a company that services restaurant equipment.

[@AL-ru3nk]

Must be hard to clean if the bowl doesnt come out

[@Around_The_Home]

kzbin.info/www/bejne/rYmlkKSGqd6IppY

[@ChocolateBob]

The top reason I wish I had NOT bought the Lello 4080 Musso Lussino: It arrived defective new, out of the box. There is a very loud noise from underneath the machine every revolution of the dasher. The instruction book lists 2 numbers for customer service and they don't work. One is a spam recording trying to sell a medical device with no way to leave a message or ask a question. The other simply does not answer. In the box when you open it is now a page explaining it is actually made in Croatia, not Italy. I had to spend $200 more to ship it to Central America where we planned on using it. Now I'm stuck with a $900 shiny waste of money with zero customer support.

[@e2miami]

Excellent review!!!

[@cookingmazari7865]

How to buy this in Pakistan

[@Around_The_Home]

Hello, you can trying going to the manufacturer's web site, which I list below, and ask them if they have a importer/distributor in Pakistan. If so, you can then contact the importer/distributor and ask them where you can purchase it. I hope this helps. www.gelatieremusso.it/