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Old 11.05.2021, 21:58
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Gelato ice cream machine

Hello

Does anyone here have experience using a semi Pro ice-cream machine (price between 500-1000)?

I am looking at the Musso mini type machine.

(https://www.gelatieremusso.it/eng/ice-cream-home/)

I am still trying to distinguish between the hype and what is really required to make great Italian style ice-cream. Is the speed of rotation key to get enough air in the mixture while it cools down?

Thank you

Cheers
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Old 12.05.2021, 18:08
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Re: Gelato ice cream machine

I have been a happy owner of the Mini since 2016.
Pros: perfect ice cream with any ingredient, very fine crystals almost imperceptible. Simple and robust machine.
Cons: laborious cleaning (only the scoop is removable, the bowl is fixed), a bit noisy.
I would buy it again, without a doubt.
I wouldn't bother to make maniacal studies on the percentage of air, because then also the size of the bubbles counts, the period of maturation of the product, the ingredients that facilitate the process and I could go on and on. Look at what they have done to coffee, it seems that only a select few are able to make a good one and only with very expensive machines. Buy a good machine like the Mini Musso, use good raw materials and have fun, even experimenting.
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Old 12.05.2021, 18:47
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Re: Gelato ice cream machine

We've got a 29 year old Simac that still works well, though I did replace the compressor and motor switches once or twice.

Paid ITL 250.000 at the time

Tom
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Old 12.05.2021, 19:51
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Re: Gelato ice cream machine

We have one that I think was original price around 300 and we got it half-price on sale from Coop city...



It's a pretty expensive investment for a few serves of gelato/icecream, but it is quite lovely in the summer...
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Old 14.05.2021, 22:27
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Re: Gelato ice cream machine

Thank you for the detailed reply. Very useful.

Do you have a book of gelato recipes or a link you could recommend for beginners ?




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I have been a happy owner of the Mini since 2016.
Pros: perfect ice cream with any ingredient, very fine crystals almost imperceptible. Simple and robust machine.
Cons: laborious cleaning (only the scoop is removable, the bowl is fixed), a bit noisy.
I would buy it again, without a doubt.
I wouldn't bother to make maniacal studies on the percentage of air, because then also the size of the bubbles counts, the period of maturation of the product, the ingredients that facilitate the process and I could go on and on. Look at what they have done to coffee, it seems that only a select few are able to make a good one and only with very expensive machines. Buy a good machine like the Mini Musso, use good raw materials and have fun, even experimenting.
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Old 15.05.2021, 08:26
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Re: Gelato ice cream machine

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It's a pretty expensive investment for a few serves of gelato/icecream.
No when factored over the life of the machine.

Tom
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Old 15.05.2021, 11:26
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Re: Gelato ice cream machine

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I am still trying to distinguish between the hype and what is really required to make great Italian style ice-cream.
As it seems you've been researching the topic, have you insight on whether there's anything that makes the Musso Mini superior to other well-reviewed models at about half the price like the Solis Gelateria Pro Touch and Unold Gusto / Schuhbeck / Profi Plus / Cortina? Asking because I am also looking for a great gelato machine, with no prior experience.

And a question I hope won't make gelato connoisseurs recoil: any idea whether a machine that makes excellent gelato would excel equally at frozen yogurt and non-dairy versions (for instance with coconut milk/cream as a base)? I love gelato but have had excellent varieties of those other forms and sometimes prefer the lighter textures.
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Old 15.05.2021, 12:02
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Re: Gelato ice cream machine

My dad’s business used to rely heavily on stabilizers and emulsifiers for ice cream shops, so when I was a teenager he opened an ice cream shop himself. It doubled as a small lab to test out recipes for his main business, and it was my first full-time job. I did a bit of everything, from cooking (the step prior to actually making ice cream, during which you emulsify in a special stove the main ingredients to secure an ultra smooth, creamy end-product) to making ice cream (the step in which you take the emulsified mix from step 1, after it sat in the fridge for some 20 hours, and pour it in the machine that cools it and turns it into actual ice cream), to serving.

Some years ago I bought a De Longhi ICK 6000 with a built-in compressor (paid some Fr. 350 or so), and I’m quite satisfied with the results. I doubt a machine in the 200-700 francs or so would do much difference, save perhaps for the bowl capacity. Mine, at just a bit over 1l, is rather small.

If I can venture 2 suggestions is: 1) go for the biggest bowl you’re willing to pay for, at least 2 liters, and 2) explore different recipes; there’s a decent Ben & Jerry’s book, that features fun recipes.
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Old 15.05.2021, 13:39
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Re: Gelato ice cream machine

I've got the Ben&Jerry's book, as well as the one that came with my Simac (in Italian).

Tom
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Old 15.05.2021, 13:52
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Re: Gelato ice cream machine

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I've got the Ben&Jerry's book,
I think we have it too, although I was never really a huge fan. These days we rarely use our machine anyway... well _these_ days_ not at all, since it was only ever really used when we had guests for dinner. Anyone else remember the thing we used to call a "dinner party"?

I recall it being particularly useful for vegan or dairy-intolerant guests, of which we had one or two over the years - recipes using coconut milk as the base with other tropical fruits like banana or passion fruit were actually better in many ways than dairy versions. Somewhere between a sorbet and a full-fat ice cream, although my personal choice would then be to serve it with a liberal drenching of dairy cream anyway.
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Old 15.05.2021, 20:07
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Re: Gelato ice cream machine

Hello

I can share with you my impressions since you ask:

The 200-400 price range usually has a plastic blade, a slow rotation (less air in the ice cream) a removable bowl (1 L to 1.5 L) made of coated aluminium and takes about an hour to get the ice cream sauce cooled down. It is somewhat similar to the sub 100 francs models where you have to precool the bowl in the freezer. It takes some effort to remove the ice cream from the blade. Usually a part of ice cream sticks to the wall of the bowl frozen. Not great to clean. Less than 10 kg.

The 700+ price range can be fully stainless steel (blade and bowl), with a cooling done in 15 - 20 minutes. The blade turns at 80 rpm on the Musso so multiple times faster than the 200-400 category. The capacity can be smaller usually expressed in grams. The engine (noisy) and cooling are for heavy duty industrial type and for intensive use, so should in theory last a very long time. The weight is usually more than 16 kg.

Gelato as I have read has much less fat (50% or less) and sugar compared to traditional ice cream. There seems to be many parameters in making great ice cream. The choice of the ingredients is key. I would be keen to explore the topic in more detail with people more knowledgeable than I am. Hence the topic of recipes.


I hope this helps. Stiftung Warentest did a test this month on the 200-400 category.

Cheers




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As it seems you've been researching the topic, have you insight on whether there's anything that makes the Musso Mini superior to other well-reviewed models at about half the price like the Solis Gelateria Pro Touch and Unold Gusto / Schuhbeck / Profi Plus / Cortina? Asking because I am also looking for a great gelato machine, with no prior experience.

And a question I hope won't make gelato connoisseurs recoil: any idea whether a machine that makes excellent gelato would excel equally at frozen yogurt and non-dairy versions (for instance with coconut milk/cream as a base)? I love gelato but have had excellent varieties of those other forms and sometimes prefer the lighter textures.
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Old 15.05.2021, 22:03
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Re: Gelato ice cream machine

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The 200-400 price range usually has a plastic blade, a slow rotation (less air in the ice cream) a removable bowl (1 L to 1.5 L) made of coated aluminium and takes about an hour to get the ice cream sauce cooled down.
This pretty much describes my ice cream machine, except that it doesn’t take that long to turn the mix into ice cream. It takes it about 20min or so. The blade does spin rather slowly, but it does it’s job very well, and it’s really easy to remove the ice cream from both the blade, and the bowl.
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Old 15.05.2021, 23:32
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Re: Gelato ice cream machine

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I think we have it too, although I was never really a huge fan. These days we rarely use our machine anyway... well _these_ days_ not at all, since it was only ever really used when we had guests for dinner. Anyone else remember the thing we used to call a "dinner party"?

I recall it being particularly useful for vegan or dairy-intolerant guests, of which we had one or two over the years - recipes using coconut milk as the base with other tropical fruits like banana or passion fruit were actually better in many ways than dairy versions. Somewhere between a sorbet and a full-fat ice cream, although my personal choice would then be to serve it with a liberal drenching of dairy cream anyway.
Personally I'd pour Cointreau over it

I've looked at ice cream makers occasionally but can't justify the price or storage requirements, and tbh I suspect it would be another unused kitchen gadget; if they did a bowl and attachment for our food mixer it would be great, but they don't.
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Old 16.05.2021, 04:16
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Re: Gelato ice cream machine

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This pretty much describes my ice cream machine, except that it doesn’t take that long to turn the mix into ice cream. It takes it about 20min or so. The blade does spin rather slowly, but it does it’s job very well, and it’s really easy to remove the ice cream from both the blade, and the bowl.
Thank you for the information. Which model do you have?

https://youtu.be/hsTUV9PXNUo

The above video illustrates some of the differences which might not apply to your machine.
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Old 16.05.2021, 06:53
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Re: Gelato ice cream machine

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Personally I'd pour Cointreau over it

I've looked at ice cream makers occasionally but can't justify the price or storage requirements, and tbh I suspect it would be another unused kitchen gadget; if they did a bowl and attachment for our food mixer it would be great, but they don't.
Ive got the 30 chf model from Aldi, works a treat and is a reasonable size for storing.

Last year OH picked up a used kitchenaid mixer which came with the ice cream maker attachment, but it takes up more space and is harder to fit in the freezer.

Latest concoction: dairy-free pina colada ice cream with toasted coconut and dark rum.
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Old 16.05.2021, 09:07
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Re: Gelato ice cream machine

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Thank you for the information. Which model do you have?

The above video illustrates some of the differences which might not apply to your machine.
Yeah, my machine is WAY faster than that one on the left.



Perhaps the compressor is better/bigger, the bowl is a better material, I don’t know. The blade is plastic, just as in this video, and it also fits into the lid for added stability.



Stores still keep it, I just saw it in Digitec/Galaxus. The model is ICK6000.

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Old 16.05.2021, 09:41
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Re: Gelato ice cream machine

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Yeah, my machine is WAY faster than that one on the left.



Perhaps the compressor is better/bigger, the bowl is a better material, I don’t know. The blade is plastic, just as in this video, and it also fits into the lid for added stability.



Stores still keep it, I just saw it in Digitec/Galaxus. The model is ICK6000.

Thank you very much for the tip. I found this review:

https://hausundgarten-aktuell.de/del...5000-ick-6000/

Does that match your experience?

Have you used yours intensively? Or is the noise level an issue?

Do you know what the rotation speed is (rpm)?

Thanks
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Old 16.05.2021, 11:58
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Re: Gelato ice cream machine

First, if I would have money, I would immediately buy Musso.
I have Nemox Gelatissimo, for 9 years now, it was not expensive machine, I bought it with my first salary here

just few remarks:
- plastic blade and aluminum bowl is not so bad for home use, but of course, it is not stainless steel gastro level*
- time to make an ice-cream depends on the quantity and temperature of base, but it is around 20-30 minutes and for sure not an hour
- I am using the machine a lot, running it batches of ice cream for huge parties, and it didn't die till now.
You cannot compare simple machines with pre-cooled bowls with machines with their own compressor, even if they are cheap one. Pre-cooled bowls are warming up while you are making the ice-cream. You cannot just run them a little bit longer if you need to. Just avoid machines with separated motor on the top.
*I can use my machine without removable bowl, and slightly bigger blade, but it is pain to clean it. This way I can freeze vodka in it, it is fun for parties
The blade is still plastic, and yes, it is designed badly, with corners, so it is hard to clean. And in nine years blades got slightly used, but I still do not have more than 2mm of sticking ice-cream at the bottom.
If you eat the ice-cream directly after it is made, you are much more free with recipes and ingredients, most of the ice-cream science is in keeping the ice-cream characteristics while it is waiting to be eaten.
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Old 16.05.2021, 12:06
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Re: Gelato ice cream machine

Shall I ask how many times per year do you guys use your ice cream machine?...

Mine is properly stored.
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Old 16.05.2021, 12:30
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Re: Gelato ice cream machine

[QUOTE=nejc;3306470
You cannot compare simple machines with pre-cooled bowls with machines with their own compressor, even if they are cheap one. Pre-cooled bowls are warming up while you are making the ice-cream. You cannot just run them a little bit longer if you need to.
.[/QUOTE]

But you don’t need to unless you are making large quantities. And, my deep-frozen ice cream bowl starts out colder than your fancy compressor driven doohicky. If i prechill the ice cream ‘batter’, it is too cold and the mix will turn to ice cream too quickly (2-3 min) in the prefrozen kitchenaid bowl. It’s usually necessary to prechill the batter for the inexpensive Aldi machine however, as it has quite a bit less mass. I wrap a towel around it to insulate it a bit.

For me it makes much more sense to just leave the frozen bowl in the freezer, either empty or storing already made ice cream. Then i just have to store the lid, tiny motor, and paddle in the closet with all the random seldom used kitchen stuff.

Cost 30 francs IIRC and if it ever breaks, no big deal.

To each his own.
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