Lello 4080 Musso Lussino 1.5qt Ice Cream Maker Review - Check out this video to help you decide if you want to get this machine! Since I am a novice ice cream maker, it's possible that I may have taken the ice cream out too soon, but it was starting to get hard and stick to the sides. (and I had two very excited children waiting to try it) I used a rubber spatula to take it out - a piece of cake! I purchased this at Amazon.com, and it came in its own box...it's a big one.
Wednesday, April 4, 2012
Lello 4080 Musso Lussino 1.5qt Ice Cream Maker Review
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Kenwood IM200
ReplyDelete= 70$
Yum!
ReplyDeleteThanks for sharing. I checked and found it is very expensive though. If it was cheaper I would have bought it.
ReplyDeleteYou can definitely leave it in longer and let it get hard.
ReplyDeleteI find it best to put on the compressor/cooling prior to putting in the mix.
ReplyDeleteNice of you to share but tell me...was there ANYTHING about this machine that actually requires the use of a video in order to operate it?! Because frankly, I found the the p*ssing & moaning on Amazon to which you graciously responded obnoxious and the machine looks to be as I'd imagined: "On," "off," and the gelato maker equivalent of a dasher.
ReplyDeleteBTW, congratulation on your new Lello! I hope it delights you forever. Have you considered a little oil on the nut so it won't get stuck over time?
yes...you could indeed make it much more thick...this was my first batch and the custard was a little too warm when I put it in...perfecting the thickness comes w/ practice...but I do like creamy version!
ReplyDeleteyes...you could indeed make it much more thick...this was my first batch and perfecting the thickness comes w/ practice...but I do like creamy version!
ReplyDeleteNice machine and presentation, thinking of getting one myself, but it seems to be more
ReplyDeleteexpensive here in Europe than in the USA.
Oh, may I ask, you say that it says in the manual, "Don't make it really hard in the
machine", but it can be done thicker than what you show here? It looks to be too fluid and sensitive for heat (don't want the small ice crystals in ice cream to melt and get bigger, and get a sandy texture..).. but I suppose that is not the case?
Again, nice video =)