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Lello 4080 Musso Lussino Ice Cream Maker

Curated from 167 real Reddit conversations

Refreshed on: April 27, 2025

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Lello 4080 Musso Lussino Ice Cream Maker

Brand: Musso
Price: $699
Snoop Score:
5.5
Sentiment
7.9
Popularity
5.8
Technical
3.9
Buy on Amazon for $699See All Reviews
As an Amazon Associate, I earn from qualifying purchases.

Snoop's Take

The Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker is a high-quality machine designed for making homemade ice cream and sorbet with ease. With its fully automatic operation, users can simply pour their ingredients into the machine and press a couple of buttons to create delicious frozen treats. Customer feedback highlights the Lello Musso's strengths, particularly its ability to produce high-quality ice cream with a wonderful texture. Many users have expressed satisfaction with its convenience, stating, "It's fully automated. Meaning you don't have to separately freeze a bowl for over 24 hours each time you want to make 1 batch of ice cream." Additionally, users praise the machine's durability and ease of cleaning, making it a favorite among both novice and experienced ice cream makers. Based on positive user experiences and the machine's high performance, the Lello 4080 Musso Lussino Ice Cream Maker is highly recommended for anyone serious about crafting their own frozen desserts. It stands out in its category for both quality and user satisfaction, making it a worthwhile investment for ice cream enthusiasts.

Not for you? Check out our other rated

simply wnderful texture. would definitely reccomend getting good thermometer too though...my texture has significantly improved since i started measuring the custard cooking temp

Positive Feedback

It’s probably not calibrated correctly

Negative Feedback
Product
5.5
Lello 4080 Musso Lussino Ice Cream Maker
Buy on Amazon for $699
Quick Single Batches
2 / 10
Continuous Batch Production
9 / 10
Customized Dietary Needs
4 / 10
Family Gatherings & Parties
9 / 10
See how this compares to all Reviews

What it does well!

Key strengths users can’t stop talking about.
High-quality ice cream production
“simply wnderful texture. would definitely reccomend getting good thermometer too though...my texture has significantly improved since i started measuring the custard cooking temp”➕
“I only change the %fat in the recipe vs previous ones”➕
“I usually run the machine around 25 minutes and transfer the mixture to a container to harden in the freezer.”➕
“Before it gets this solid, stop the machine and move the ice cream to a static (regular) freezer”➕
Fully automatic operation is convenient
“I had the Cuisinart bcu 100 which has an ice cream compressor. I then upgraded to the musso 5030 which is the same as a 4080, it just has a larger freezer bowl.”➕
“It's fully automated. Meaning you don't have to seperately freeze a bowl for over 24 hours each time you want to make 1 batch of ice cream.”➕
“Once the ice cream starts thickening and looks creamy stop the machine the machine will tell you once it’s starts to strain you will hear the motor a bit more , you have a top notch machine mate, what I mean by creamy is the grainy texture disappears.”➕
Durable and long-lasting performance
“It's a freaking workhorse for the amateur ice cream maker.”➕
“Recently it started taking 10-15 minutes longer to freeze the same quantity of gelato, and it's leaving larger ice crystals.”➕
“Honestly though this is a great machine and well worth the higher cost compared to other small scale machines.”➕
Easy to clean
“I never thought the Lello was hard to clean. Maybe I have a different routine?”➕
“This is the way. I do a slightly similar strategy after 2 though.”➕
“It takes me five minutes tops to clean it”➕
Good churning time for ice cream
“Usually, around the 12-13 minutes, you'll see a noticeable change in the texture.”➕
Effective at preventing icy texture in ice cream
“I’ve been using about 5g of Xantham Gum blended into the base before I put it in the ice cream machine and I’ve been having success keeping ice build up low”➕
Musso machines are built to last for decades
“Musso makes the best machines and they are built to last for decades.”➕
Price alert for better deal
“Just thought I’d pass this along in case anyone here has been eying one but hating the price tag.”➕
“However, my Cuisinart ICE-100 has been doing just fine for 3 years now.”➕
High satisfaction and enjoyment with the product
“It's been a DREAM!!! I absolutely love it! I feel like I'm getting better with my ice cream compositions and friends have started asking for delivered pints.”➕

Where it needs some work!

Areas to watch—feedback on possible improvements.
Calibration issues causing ice cream spacing problems
“It’s probably not calibrated correctly”➕
“It is definitely a timing or calibration issue with the machine that creates or places the ice cream on the trays.”➕
“So my real question is, for someone who is a semi-enthusiast, is it worth it to spend ul200 more for a Musso Lello machine?”➕
“my ice cream is getting stuck to the lello musso ice cream maker during the churning process.”➕
Paddle can get stuck
“To be honest, the main reason I was so frustrated with it is that I somehow managed to get the paddle stuck tight af screwing it back on.”➕
Thick mixture can cause freezing issues
“That happen when the mix is too thick for the motor.”➕
Freezer conditions may affect ice cream texture
“Maybe I will try to keep a close eye on that part of the process.”➕
Noise level concerns with previous models
“if the ICE100 is anywhere as annoying to listen to, I’d get the new toy at this price 😂”➕

Compare On All Talked About Dimensions

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VEVOR Commercial Ice Cream MachineVEVOR Commercial Ice Cream Machine$1115
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Lello 4080 Musso Lussino Ice Cream MakerLello 4080 Musso Lussino Ice Cream Maker$699
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DASH My Pint Ice Cream Maker MachineDASH My Pint Ice Cream Maker Machine$21
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Core Power Plays

The specs and strengths that make it shine.
Humorous commentary on ice cream production errors
“Funny how the little things matter 🤣”➕
Discussion on ice cream terminology
“It’s ice cream “van”.”➕
“Ice cream van. I’ve never known anyone here use “truck”.},{”➕
“Definitely ice cream man or van in UK English.”➕
“Ice cream man!🤣but I would say van over truck.”➕
Interest in ice cream quality comparison
“Would the quality be that much more noticeable?”➕
Observation about production capacity of different models
“Watching the 4080 and 5030 the 5030 can make almost twice as much in about an hour, it freezes faster than the 4080 making.”➕
Discussion about brand naming and product rebranding
“I assume the Lello is a US name for it? Or they're reranded for new machines.”➕
“L1 is also known as 4080, MINI, Lussino, Piccolo, Classica, or various combinations thereof.”➕
Discussion on different brands and their reviews
“What ice cream machines does everyone have? I want one with a compressor so I don’t have to freeze the bowl, I’ve found loads but the reviews are so mixed, some say that it stopped working after day 1 etc, and I don’t wanna have the hassle of that”➕
“I have a Cuisinart ICE-100”➕
“ICE-21. We poor gang out here.”➕
Community support and inspiration for ice cream makers
“Really what I am struggling about is scaling up for the business, where I need to make entire 5 L gelato pans with a machine that can only handle about 1 quart (1 L?) at a time.”➕
Discussion on extraction and usability of the Musso
“Are you familiar with how the ice cream is removed from the freezing cylinder?”➕
“The Musso would be my home trial machine to see how flavors work scaled up.”➕
“It seems that the Musso machines are oriented to gelato, but its probably just an issue of the base that you use.”➕

Hidden Hero Hacks

Unexpected tricks and side‑door uses you’ll love.
Discussion on recipe adjustments for better results
“It’s 9,5% fat and 8,9% slng: on average, the suggested fat% is 8% to facilitate overrun, while 9% should be in the correct range to avoid “sandy” texture, but I can surely increase it a bit.”➕
Request for low-calorie ice cream recipes
“Off topic I know, but I would love some recipes for the low-calorie ice cream you are making?”➕

Buyer’s Cheat Sheet

What to check before you click ‘Add to Cart.’
Discussion around different brands and models
“Life is too short for shitty ice ice cream, die happy!”➕
“My only small complaint is that similar to what the reviewer you linked mentioned, the motor stalls out when the ice cream is at ~21 degrees F and can't churn any more.”➕
Price drop alert generates excitement
“I’ve been talking myself out of spending 700 on one, but this was too good to pass up. I’m SOOOOoooo excited!”➕
Discussion on machine cleaning preferences
“People rave about this one and its sister unit the Lello 5030.”➕
Advice on stopping the compressor
“When the ice cream is done churning, do you also turn off the compressor? That's what I do and I don't usually have that problem.”➕
General troubleshooting tips for ice cream makers
“I think what you're experiencing is a combination of a thick mix and the bowl being extremely cold.”➕
“Having it “pre frozen” probably sort of zaps the ice cream into an ice cube which is why your bottom is so heavily frozen.”➕
Tips for successful caramel making
“Once it hits the target temp, dump cream in it and stir until mixed.”➕
“If the cream is a little warmed up (like ~100°F - hot tap water bath can do this) and then streamed down the side of the hot pot makes it slightly less terrifying.”➕
“I do sugar, cream, butter, salt all at once and cook to the temperature I need.”➕
“Is that sorta like butterscotch?”➕
Discussion about upgrading to larger capacity machines
“you need a larger capacity batch freezer.”➕
Discussion on comparing ice cream makers
“While the difference between the ice cream from a cheap freezable bowl machine like the Cuisinart ICE-21 and the Lello 4080 will be noticeable, it might not be that significant.”➕
“I used a dB meter and it comes in at 63dB, which is normal conversation level. Not loud at all.”➕
Price drop excitement for the 5030 model
“The 5030 just dropped to $923 and qualifies for 5% back if you have a Prime credit card.”➕
Comparison of Musso models and their performance
“Guys I wanna ask that, Do you know Musso ice cream machine, if yes, do you really recommend it?”➕

Cautionary Callouts

Know the pitfalls before they catch you off guard.
Discussion on stick inserter and spacing issues
“Ice cream machine that never puts sticks right”➕
“It‘s even the same side, it‘s left, right, left, right…”➕
“Yup, the treats are coming down in pairs. Sticky is consistent.”➕
“It's not the sticks that aren't right. It's the ice cream.”➕
Discussion on ice cream ingredients and quality
“Oh this is the best news ever. I’ve never forgiven them for ruining Breyer’s and now beginning to ruin Ben and Jerry’s.”➕
“It’s almost like the entire model of massive food conglomerates is to create or buy a kickass brand…then slowly degrade the product while charging the same price.”➕
“Great for improving product survivability during shipping, but terrible for taste and mouthfeel.”➕
“Then there normal ice cream selection is like 70% frozen dairy dessert.”➕
Concerns about brand integrity and product quality
“You are incorrect.”➕
“They sacrifice great brand value for short term shareholder value.”➕
Discussion around various ice cream brands and their quality
“Tillamook Strawberry is the best strawberry ice cream, imo.”➕
“They make good cheese, too!”➕
“Haagen-Dazs is the only real ice cream I can find anymore.”➕
General chatter about ice cream preferences and experiences
“It's very simple.”➕
“If you’re cutting back just eat less ice cream period.”➕
Discussion on caramel making challenges
“Yes making caramel is hard but it shouldn’t be that hard.”➕
“This is very practical guidance.”➕
“I’ve never had an issue with caramel, but making certain buttercreams with melted sugar always makes”➕
“I make the burnt sugar.”➕
Personal anecdotes about caramel failures
“I made brittle for Christmas one year and destroyed like 2 pots in the process 😅”➕
“> enameled cast iron Dutch ovens that I’ve sacrificed to the cause. ”➕
“the core of the arkadian philosophy is that all things sit as one collective unit, the sum of all things, the equation that is the sum total of all things past, present and future, the all equals one, this being a core element in the arkadian philosophy, that all is one.”➕
“I have one small stainless steel 2qt pot that I can make caramel in. Nonstick is a no go and a bigger pan is a nightmare.”➕
Mention of Fakespot analysis of reviews
“Fakespot detects fake reviews, fake products and unreliable sellers using AI.”➕
Concerns about churning capacity affecting ice cream quality
“trying to churn that much base at a time significantly increases "residence time".”➕
Discussion on machine sounds during operation
“I never got a whistle but when starting the compressor while the chamber is frozen I'd get a chugging sound.”➕

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