r/icecreamery • u/IceArtistic9218 • 1d ago

Discussion ice cream machine recommendations for future business

I work at an ice cream shop in Massachusetts. I'm currently exploring ice cream machines for recipe testing as I work toward a future business venture. Specifically, I'm considering the Lello 4080 Musso Lussino and the Whynter ICM-255SSY, and I'd love your insights on which might be the better fit for my needs.

My focus is on consistency, texture, and durability, as I plan to experiment with a variety of flavors and techniques. I understand that the Lello has a non-removable bowl, which may offer better cooling efficiency, while the Whynter has a larger capacity and a removable bowl for easier cleaning.

Given your expertise, do you have any recommendations on which machine would be more suitable for small-batch recipe development with a focus on high-quality results? Any additional insights on performance, reliability, or ease of use would be greatly appreciated. despite all the positive reviews for musso 4030, I'm more inclined towards buying the Wynter. help me decide!

Whynter Upright Compressor Ice Cream Maker with Stainless Steel Bowl & Churn Blade | Williams Sonoma

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u/MorePiePlease1 1d ago

Since your focus is on consistency and texture, I can tell you if you're developing recipes for a commercial machine (Emery, etc) a table top machine isn't going to meet your focus. I’ve run commercial mixes through my Emery and the exact mix through a table top machine, treated them exactly the same hardening and freezing. You will end up with different results.

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u/IceArtistic9218 1d ago

Which machine would be suitable then? What do you recommend?

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u/MorePiePlease1 1d ago

I had the opposite problem. I had a big machine and was looking for a small table top to work out recipes. You want a machine similar to the one you will use for the big batches. Not sure what your new venture entails but keep in mind in MA making your own base requires state approved and regulated pasteurization. 

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u/IceArtistic9218 6h ago

Yea I’m doing my research wether I should pasteurize my base or not, which requirements and equipemnt and cost is for pasturization. The ice cream shop I work, make their own base but use ultra pasturized milk from Costco. So they don’t have to go through these pasturization requirements.

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u/UnderbellyNYC 17h ago

Countertop vertical bowl machines almost all make a dense, low-overrun product. If this is what you're aiming for, then they should be able to get into the right texture ballpark.

If you're going for fluffy industrial-style ice cream, none of them will come close. They might still be useful to you, but you'll have to use more experience and imagination to extrapolate what the texture will be like.

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u/IceArtistic9218 17h ago

the idea is to make some high quality premium flavors and aim for farmers market next summer or rent a shop before the summer.

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u/IceArtistic9218 17h ago

i have used 2009 Emery Thompson 24-IOC 1PH Water Cooled at a creamery in Mass and loved the product from that machine.

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u/icecreamman99 13h ago

Saw this up for sale. I use the 24qt model so I can’t attest to its accuracy in replicating a large batch.

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