The Lello 4080 Musso Lussino Ice Cream Maker is a 1.5 quart, or 1.4 litre, capacity machine with in built compressor. At $699.00, or £799.00, it certainly isn’t cheap. It makes exceptionally smooth ice cream that is both creamy and dense. Would I recommend it? Absolutely. Let’s have a closer look.
This review will discuss 1. stainless steel construction; 2. amazon’s best sellers list; 3. capacity; 4. the Lello 4080 Musso lussino or the Lello Musso Pola 5030; 5. the ice cream dasher; 6. freezing time; 7. the central pin issue; 8. cleaning; 9. the noise level; 10. the quality of the ice cream; and 10. conclusion.
1.Stainless steel construction
The housing unit on the Lello 4080 Musso Lussino Ice Cream Maker is constructed from stainless steel, which does give the machine an impressive commercial look and feel. The only bits of plastic on the exterior are the freezer bowl lid, the timer knob, and the dasher and condenser buttons.
The machine is made in Italy and carries a one-year manufacturers’ warranty against defects. You tend to expect a certain level of quality and craftsmanship from the ‘Made in Italy’ sign, although it should be noted that this doesn’t guarantee quality.
I have read a positive review on amazon.com where the user has stated that she has had her Lello 4080 Musso Lussino Ice Cream Maker for 8 years without having to get it repaired. She does note, however, that ‘it is taking slightly longer to freeze than when it was brand new’.
At 38 pounds, The Lello 4080 Musso Lussino Ice Cream Maker isn’t as heavy as its big sister, the Lello Musso Pola 5030 Ice Cream Maker, but it still has a nice solid feel when you pick it up. At 12 inches wide, 11 inches high, and 18 inches deep, it is also not as big as the 5030 and can be easily stored in the corner of your kitchen.
Overall, I am very impressed with the appearance of the Lello 4080 Lussino Ice Cream Maker.
2. A best seller?
It doesn’t always follow that a best selling item is a quality one but I do think that it is useful to look at what other ice cream enthusiasts are up to when deciding which ice cream machine to invest in. The Lello 4080 Musso Lussino Ice Cream Maker is currently the 10th best-selling ice cream machine in amazon’s ice cream machines best sellers list. Here is a list of the top 10 best selling ice cream machines on amazon.com:
- Cuisinart ICE 30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
- Cuisinart ICE-21 Frozen Yogurt, Ice Cream, & Sorbet Maker
- Nostalgia Electrics ICMP400BLUE 4-Quart Electric Ice Cream Maker
- Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker
- Cuisinart ICE-45 Mix It In Soft Serve 1-1/2-Quart Ice Cream Maker, Whitev
- Hamilton Beach 68330R 4-Quart Automatic Ice-Cream Maker, White
- MaxiMatic EIM-506 Elite Gourmet 6-Quart Old-Fashioned Pine-Bucket Electric/Manual Ice-Cream Maker
- Breville BCI600XL Smart Scoop Ice Cream Maker
- Lello Musso Pola 5030 Desert Maker
- Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker
One thing that I have found disappointing on the Lello 4080 Musso Lussino Ice Cream Maker is the small freezer bowl: it has a 1.5 quart freezer bowl that allows you to churn a maximum of 750g batch of ice cream at a time. For $699.00, I would have liked to have seen a minimum churning capacity of 1000g, similar to the Breville BCI600XL Smart Scoop Ice Cream Maker or the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker.
What you are really paying for on this machine is the in-built compressor, which allows you to make batch after batch of ice cream without having to freeze the bowl overnight. Because of this, the small 750g capacity isn’t really that big of an issue for the home cook. It can be slightly frustrating, however, if a mix that takes an hour to prepare yields only 750g of ice cream.
4. The Lello 4080 Musso Lussino or the Lello Musso Pola 5030?
I’m often asked whether the Musso Pola 5030 Commercial Ice Cream Maker is better than its little sister, the Lello 4080 Musso Lussino Ice Cream Maker, and which of the two I would recommend. Both machines make exceptional ice cream that is identical in quality. The only difference is the capacity: the Lello 4080 Musso Lussino Ice Cream Maker has a maximum capacity of 750g, wheres the Musso Pola 5030 Commercial Ice Cream Maker has a maximum capacity of 1500g.
Here in the U.K, the Lello 4080 Lussino Ice Cream Maker costs £799.00 and the Musso Pola 5030 Commercial Ice Cream Maker £907.00. I think that if you are willing to spend £799.00 on an ice cream maker, it is worth spending an extra £106.00 and going for the 5030 simply because of the extra capacity. However, in the U.S, the difference in price seems to be a lot bigger at $500.00. It is up to you to judge whether the increased capacity is worth the extra money. Remember, both machines make exceptional ice cream that is identical in quality.
5. The ice cream dasher
The Lello 4080 Musso Lussino Ice Cream Maker comes with an impressive stainless-steel ice cream dasher that looks well-built and durable. The paddle induction motor rotates the dasher at 80 RPM and this relatively slow churn speed doesn’t incorporate a lot of air into the ice cream, producing a thick and dense ice cream.
When you fix the dasher onto the central pin in the freezer bowl, it sits very closely to the side of the bowl. This is very important because as the ice cream mix comes in contact with the cold bowl, it starts to freeze. The dasher then scrapes this frozen mix and incorporates it into the rest of the mix in the centre of the bowl.
If there is a large gap between the side of the bowl and the dasher, a layer of ice will build up and stick to the side of the bowl. This layer then acts as an insulator, slowing the transfer of heat from the mix to the bowl. This will, in turn, increase the time it takes for the mix to freeze. Anything that lengthens the time the mix spends in the machine is a big no no because the longer a mix spends in the machine, the larger the ice crystals are likely to grow and the sandier the texture is likely to be.
For the price of this machine, I would have liked to have seen a spring loaded dasher, similar to that found in the more expensive Emery Thompson CB 350 commercial batch machine. The strong spring in the Emery Thompson pushes the dasher firmly against the side of the bowl and ensures that no ice gets frozen there. A spring-loaded dasher would be a very good addition to a future Lello model.
6. Freezing time
The time it takes an ice cream maker to churn and freeze a batch of ice cream should be one of the most important factors to consider when deciding which machine to invest in. This is because the longer the residence time (the time a mix spends in the machine), the larger the ice crystals are likely to grow and the sandier the texture is likely to be.
A key goal when making ice cream is to promote the formation of small ice crystals and lots of them. Small ice crystals impart a smooth texture, whereas large ice crystals will impart a sandy, coarse, or grainy texture that will be detectable on the tongue. Marshall et. al. (2003) found that to obtain small ice crystals, it is necessary to have the shortest residence time possible so as to minimise the amount of ice crstals that melt within the freezer bowl itself and then come together to form larger ones. Drewett and Hartel (2007) have also found that residence time has the most pronounced effect on mean ice crystal size.
In my first experiment, it took an impressive 16 minutes for the Lello 4080 Musso Lussino Ice Cream Maker to churn a 693g batch of ice cream. This was achieved by first pre-freezing the bowl for about 20 minutes, by switching on the compressor and leaving it running, before I added the mix. This ensures that the bowl is as cold as possible before the mix is added, which should, in turn, reduce the time it takes to churn a batch of ice cream.
In my second experiment, it took 20 minutes to churn a 738g batch after pre-freezing the bowl for 20 minutes. Let’s have a look at how the 16 and 20 minute freeze times compare to other machines. It is important to note that the more ice cream mix there is in a single batch, the longer it will take to freeze.
The Lello 4080 Musso Lussino Ice Cream Maker takes slightly longer than it’s bigger sister, the Lello Musso Pola 5030 Commercial Ice Cream Maker to churn a batch but it is quicker than the Breville BCI600XL Smart Scoop Ice Cream Maker and the Cuisinart ICE-100 Compressor Ice Cream and Gelato maker, both of which have in-built compressors. The shorter residence time should, in theory, mean that the Lello 4080 is more likely to produce ice cream with smaller ice crystals and smoother texture than both the Cuisinarts and the Breville.
Just to put these machines in perspective, the Emery Thompson CB-350 commercial ice cream maker (the King of commercial ice cream machines) takes an incredible 8 minutes to churn a large 6 quart batch of ice cream.
I was certainly very impressed with the relatively short residence time achieved by the Lello 4080 Musso Lussino Ice Cream Maker.
7. The central pin issue
Just like on its bigger sister the Lello Musso Pola 5030, I have had an issue with ice cream falling in the gap between the central pin and the hard plastic that surrounds it.
The instruction manual tells you to ‘not get the central pin wet.’ I found this next to impossible when emptying the machine as no matter how careful I tried to be, bits of ice cream constantly fell on the central pin. This is an issue because if ice cream gets in the gap between the central pin and the hard plastic that surrounds it and then hardens, it will add stress to the motor.
I have read a review on amazon.com where this issue has caused the drive gear to fail on a Lello Muso Pola 5030 machine. The user did state, however, that the machine had been running for 10+ years before the issue occurred.
To help prevent getting any ice cream on the central pin, it is a good idea to remove the dasher from the bowl after the machine has finished churning, which makes emptying the bowl easier and quicker, and then screw the stainless steel bolt back on to the central pin. This will act as a protective layer and help keep any ice cream from reaching the central pin whilst you empty the bowl.
If some ice cream does get into the gap between the central pin and the plastic, you should clean it as quickly as possible to prevent any of the mix from creeping down further into the gap and hardening. If you notice that some of the milk and cream has hardened in the gap, use a fine pin or toothpick to scape off as much of it as you can.
I do find the central pin issue a bit disappointing and a design flaw that you would not expect on a machine this expensive. However, it is also an issue that can be avoided.
I have found cleaning and emptying the Lello 4080 Musso Lussino Ice Cream Maker extremely easy. Once the machine has finished churning, it is important to switch off both the dasher and the compressor to ensure that the ice cream doesn’t freeze and stick to the bowl whilst you are emptying it. It is easier to empty the ice cream if you remove the dasher and then screw the bolt back onto the central pin. The bowl allows enough space for a large wooden spoon or spatula to be used to empty the ice cream.
The first time I cleaned the machine, I waited 10 minutes after I had emptied the ice cream and then started wiping it down with a wet sponge. 10 minutes wasn’t quite long enough for the freezer bowl to warm up sufficiently as the water that I had on the sponge froze to the bowl, making cleaning more difficult.
I then waited for a further 10 minutes for the freezer bowl to warm up and had no further issues with water freezing the bowl. I would recommend that you leave the ice cream machine turned off for about 20 minutes before you start wiping it down with a wet sponge.
It is also a good idea to remove as much of the ice cream mix as you can with a spatula before you leave the freezer bowl to warm up for 20 minutes; frozen ice cream is a lot easier and quicker to remove than un-frozen ice cream mix. Once the freezer bowl has warmed sufficiently, it takes a further 5 minutes to clean with a wet sponge, some washing up liquid, and some kitchen towels to dry.
All in all, I have found emptying and cleaning the Lello 4080 Musso Lussino Ice Cream Maker very easy.
9. Noise level
The machine is incredibly quiet when churning a batch of ice cream. Unlike the Cuisinart ICE-50 Professional Ice Cream maker and the Cuisinart ICE-30 Ice Cream Maker that make a lot of noise during the churning process, the Lello 4080 Musso Lussino Ice Cream Maker doesn’t make any noise whilst it churns a batch of ice cream.
I’ve noticed that a lot of people are put off from buying certain machines because of the noise they make. Although I appreciate that you might not want to be in the same room as a noisy ice cream maker for 30 minutes, I do not think that the noise level should put a person off buying an ice cream maker, especially if it makes excellent ice cream.
The Cuisinart ICE-30 Ice Cream Maker does make a lot of noise during the churning process but it makes excellent ice cream that is dense, smooth, and creamy. In my view, the quality of the finished ice cream should always be prioritised over the noise a machine makes.
10. Quality of the ice cream
The most important question this review is trying to answer is ‘Does the Lello 4080 Musso Lussino Ice Cream Maker make excellent quality ice cream? The short answer is yes, absolutely. I found that it made excellent ice cream that had a very smooth and creamy texture. Because the dasher spins relatively slowly, the machine doesn’t incorporate a lot of air into the mix, resulting in a nice dense ice cream that is unlike store-bought ice creams.
Does the Lello 4080 Musso Lussino Ice Cream Maker make ice cream that is the same in quality as its more expensive bigger sister the Lello Musso Pola 5030? Again the answer is yes. Both machines make exceptionally smooth, dense, and creamy ice cream that are identical in texture. The only advantage of the Lello Musso Pola 5030 over the Lello 4080 Musso Lussino Ice Cream Maker is the amount of ice cream that it can make in one batch: the Lello Musso Pola 5030 can make a maximum of 1500g per batch whilst the Lello 4080 Musso Lussino Ice Cream Maker can only churn 750g per batch.
Another interesting question that can be addressed here is ‘Does the expensive Lello 4080 Musso Lussino Ice Cream Maker make ice cream that is far superior to that made by the cheaper Breville BCI600XL Smart Scoop, the Cuisinart ICE-100, or the cheaper still Cuisinart ICE-30? The answer is a surprising no. That’s not to say that the 4080 makes bad ice cream, far from it. It’s just that you don’t have to spend a lot of money to make exceptional ice cream at home. The four machines listed in this paragraph all make excellent ice cream that is comparable in quality, despite the shorter residence time in the more expensive Lello 4080 Musso Lussino Ice Cream Maker.
I think this latter point highlights the importance of using a quality recipe and technique over an expensive machine. In my view, making exceptionally smooth, creamy, and dense ice cream at home is 90% dependent on recipe and technique, and only 10% on the machine. You can have the best machine in the world but if you are using a poor recipe, your ice cream will still turn out grainy and coarse. Similarly, I have been able to make ice cream in my Cuisinart ICE-30 Ice Cream Maker that is identical to that made using the 10 times more expensive Lello 4080 Musso Lussino Ice Cream Maker. Again, you don’t have to spend a lot of money on an expensive machine to make exceptional ice cream at home.
Would I recommend the The Lello 4080 Musso Lussino Ice Cream Maker? Yes, absolutely. It makes exceptional ice cream that is smooth, creamy, and dense. However, this machine is not without its faults: the small 750g freezer bowl could, and should, have a bigger capacity and the central pin issue may cause the drive gear some problems if it isn’t kept on top of.
The stainless-steel finish certainly gives the machine a professional look and feel and the in-built compressor can freeze a 693g batch in about 16 minutes. This relatively short residence time contributes significantly to the development of smooth and creamy ice cream by promoting the formation of small ice crystals in your ice cream.
You don’t have to, however, pay a lot of money to make exceptional ice cream at home. The cheaper Cuisinart ICE30 Ice Cream maker, the Breville BCI600XL Smart Scoop Ice Cream Maker and the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker all make smooth ice cream that is both dense and creamy and identical to that made using the Lello 4080 Musso Lussino Ice Cream Maker.
- Powerful in-built compressor that can churn a 693g batch in about 16 minutes.
- All stainless steel finish.
- Stainless steel dasher.
- Small 750g maximum capacity per batch.
- An issue with getting ice cream in the gap between the central pin and the hard plastic that surrounds it.
If you found this review helpful and are thinking of buying the Lello 4080 Musso Lussino Ice Cream Maker, you can support the blog by using the link below to buy your machine from the chaps at amazon.
I hope this review helps.
All the best, Ruben
1. Drewett E. M., Hartel R. W., 2007, Ice crystallisation in a scraped surface freezer, Journal of Food Engineering Volume 78, Issue 3. pp 10-60-1066
2. Marshall et al. Ice Cream, sixth Edition, 2003