Fully automatic, self contained freezer mechanism brings ingredients
to -4°F (-20°C).
No ice, salt or pre-cooled containers are used.
Housing and non-removable mixing bowl are brushed and polished
stainless steel with a matching unpolished stainless steel mixing
Makes ice creams, frozen yogurt, sorbets, Italian ices, sherbets,
gelato, chilled soups, sauces and frozen drinks.
Creates ultra low temperature necessary for low fat frozen desserts.
Make your own frozen desserts and ice cream healthier using fresh,
natural and low fat ingredients.
Safety - motor shuts off when ice cream becomes too hard or the
mixing blade becomes stuck.
Unit will not operate if cover lid is not in place.
Easy-to-use, simply pour the ingredients into the mixing bowl,
turn the machine on and set the timer.
Make multiple batches of your favorite recipes consecutively,
one right after another. non-removable bowl for easy storage and
Unit can be used to chill bottled liquids if desired.
Built in timer controls the churning function.
Capacity: 1-1/2 qt. (750 g)
Power: 100 Watt
Dimensions: WxHxD inch. 12x11x18 (30x27,5x45 cm)
Weight: 38 pounds (19 Kg)
Capacity: 2-qt (1.5 kilos) (4.5 kg x Hour)
Power: 300 Watt
Dimensions: WxHxD inch. 20 x 14 x 12.25 (51 x 35 x 31 cm)
Available: 230v-50hz or 110v-60hz
Weight: 30 Kg
ORIGINAL PRODUCT - MADE IN ITALY.
How It Works
The Musso Automatic Ice Cream and Frozen Dessert Maker uses a self
contained compressor similar to your household freezer. This allows
you to make delicious frozen desserts such as frozen yogurts, sorbets,
ice cream, sherbets and frozen drinks not possible with conventional
ice cream makers that use canisters that must be pre-chilled. Compressor
type frozen dessert makers bring ingredients to lower temperatures
that would not be possible with chilled canister type units. Low fat
recipes need lower temperatures. This gives greater versatility and
professional results to your frozen desserts.
Sorbets - sugarless apple, apricot, red bean paste,
calvados, champagne, cherry, chocolate, chutney, constant comment,
cranberry juice, strawberry, pineapple, grapefruit, grape juice, honey
lemon, lemon, mandarin orange, mango, maple syrup, melon and prosciutto,
orange, peach, pear, raspberry, watermelon.
Ice Cream - apricot, banana, brown sugar pecan, chocolate,
coconut, coffee, custard base, honey vanilla, honey yogurt, lemon,
maple walnut, oreo cookie, peach, pistachio, raspberry, vanilla, strawberry.
Sherbets - vanilla, chocolate, strawberry.
Frozen Yogurt - strawberry, honey, carob honey.
Frozen Drinks - banana daiquiri, strawberry daiquiri,
frozen margarita, pina colada.
Sauces - raspberry, butterscotch, caramel, hot fudge.
Chilled Soups - tomato and basil.
Frozen desserts are a great family treat that are enjoyed around the
world all year long. You make these treats healthier because you control
the recipes. Select the amount and type of sweeteners and make great
tasting low fat recipes. Ingredients are fresher and tastier and there
is no need for unnatural ingredients, artificial flavors or colorings.
Supermarket fruit based ice creams, sorbets and sherbets can never
be as good as freshly home made. Commercially available fruit based
frozen desserts must be cooked to provide a long shelf life and this
destroys flavor and nutrients.
The most common types of frozen desserts
are Ice Cream, Gelato, Sorbets, Frozen Yogurt and Sherbets.
Ice Cream -
The primary ingredient in ice cream are cream, eggs and sugar. Whipped
air is incorporated into the mixture to give it a certain consistency.
Lighter ice creams with more air are easier to scoop and they melt
more quickly. Premium ice creams have less air and are more dense
and harder to scoop when frozen. Supermarket ice creams contain additional
ingredients for mass consumer appeal and to aid in production and
Here are the common ingredients of supermarket ice creams:
Gelato - The
word for ice cream in Italian is "Gelato". In the USA and other English
speaking countries, it is referred to ice cream that is made the "Italian
way". Gelato is a dense mixture with lower fat than ice cream and
no added air. Unlike ice cream, Gelato ingredients are not homogenized
together. Gelato usually includes less cream and more milk and egg
yolks than ice cream. A rich creamy treat.
- Milkfat - Ice cream requires a milkfat level
of 10% or greater to be classified as ice cream. Premium brands
have higher milkfat content, as much as 16%. "Light" ice cream
will have milkfat levels below 10% and "Ice Milk" has 3% to 5%
- Milk Solids - These ingredients are used to
provide texture and body to the ice cream and make up 9% to 12%.
Most common ingredients are concentrated skim milk or skim milk
- Sweeteners - A sweet ice cream is demanded
by most consumers and can make up 12% to 16% of total weight.
Most common Sweeteners are sucrose and corn syrup.
- Stabilizers and Emulsifiers - Stabilizers
extend the shelf life of ice cream and limits re-crystallization
when thawing and refreezing occurs during transport, storage and
consumption. Common stabilizers include locust bean gum, guar
gum, xanthan gum and carrageenan. Emulsifiers aid in maintaining
a good consistency of the fat and water components of the mixture.
Most commonly used are Polysorbate 80 and mono- and di-glycerides.
These ingredients make up 0.2-0.5%.
- Water - Between 55% and 64% of ice cream is
water which may be added or derived from the milk and other ingredients.
- Other - Additional ingredients found in ice
cream include artificial colors, flavorings and other substances
that aid in manufacturing, storage and appearance.
Sorbet - These
treats have no milk, cream or eggs. These are frozen fruit ices, which
are best enjoyed when freshly made and still soft. They should not
contain ice crystals and have a silky texture. The main ingredients
are sugar, lemon juice and fresh fruit. They are simple and refreshingly
- Similar texture to ice cream, but has lower fat and active bacterial
Similar to Sorbets, Sherbets are usually fruit flavored ices, but
they contain more ingredients such as milk, egg whites or gelatin.
Sherbets can have about 2% milkfat and provides a lighter texture
than ice cream.
Fully Automatic Ice Cream and
Frozen Dessert Makers
These units have their own freezer mechanism with built in compressors
and refrigeration to produce frozen desserts of all types. No salt
or ice is needed and no containers are put in the freezer. The advantages
to using self refrigerating machines include:
Semi Automatic Ice Cream and
Frozen Dessert Makers
- Self refrigeration units bring the ingredients to temperatures
below freezing. This is necessary in making "Low Fat" ice cream
and frozen desserts such as Sherbets, Sorbets and Gelato. Ice
cream makers that use a container cooled in a freezer can not
get temperatures low enough to freeze low fat recipes.
- Self contained units are convenient. Simply add the ingredients
and press the start button. Clean-up is easy.
- Make multiple batches continuously. Enjoy different recipes
and flavors one right after another. No need to wait hours or
overnight to cool a container in the freezer for another batch.
Unlike fully automatic frozen dessert makers with built in refrigeration
and continuous output, these units require a specially designed cooler
container be placed in the freezer to get the container to a low temperature.
The container maintains a cold temperature during the mixing of the
ingredients to produce a finished product. These units work well with
higher fat recipes that do not require very low temperatures to harden.
No salt or ice is needed, simply add the ingredients to the pre-cooled
container and turn the Ice Cream Maker on to mix the ingredients as
it hardens. Container must be re-cooled to make additional batches.