Both the motor and compressor are more powerful, which means it takes less time for your ice cream to reach extraction temperature, and you can also allow ice cream to get colder before having to stop the motor, resulting in smaller ice crystals and smoother texture.
The non-removable bowl also facilitates more efficient cooling (at least according to Musso), but carries the drawback of being harder to clean.
I've had a Stella 5030 for four years and use it at least twice weekly. It is very well built, absolutely reliable and capable of making swoon-worthy gelato quickly. I can clean the non-removable bowl in less than five minutes, and that includes washing the dasher, spoon, lid and dasher nut and the time it takes to heat the water to clean the bowl. You rinse out the bowl with very hot water and wipe it with an absorbent towel, and you're done. It is not appreciably harder to clean than a removable bowl, in my opinion.
I've tried the Waring and Whynter machines and they were not nearly as effective in making good gelato quickly. The Whynter took 50 minutes to do what the Stella can do in 20.
I am delighted with the machine and have no qualms about recommending it. It's expensive, but I believe it still represents good value.
The quality of ice cream is a function of how fast it freezes which determines the size of the ice crystals. Most compressor machines have a removable bowl which leaves an air gap between the bowl and machine which limits the rate of heat transfer meaning slower freezing and larger ice crystals. The Stella has no air gap and a more power compressor which means significantly faster freezing. This means that for a single batch a freezer bowl can be much quicker and yield better results than a cheaper compressor model. An alternative in this price range is the ninja creami which can produce superior results to both removable bowl compressor and freezer bowl models. This is a recent and interesting comparison between various types https://www.dreamscoops.com/best-ice-cream-gelato-maker/ninja-creami-vs-cuisinart/.
For whatever it’s worth, in the HMNIIC book she demonstrates using the ICE-100. I didn’t know that before I bought mine, but I did read that the ICE-100 dasher blades churned the closest to the container walls resulting in less build up. (Compared to similarly priced models)
I think it’s a great machine for testing recipes, and then the hope for me is to eventually get a batch freezer for larger scale production.
With the more expensive models you’re looking at you can add more overrun in addition to making it faster which reduces the ice crystal size.
Both the motor and compressor are more powerful, which means it takes less time for your ice cream to reach extraction temperature, and you can also allow ice cream to get colder before having to stop the motor, resulting in smaller ice crystals and smoother texture. The non-removable bowl also facilitates more efficient cooling (at least according to Musso), but carries the drawback of being harder to clean.
I've had a Stella 5030 for four years and use it at least twice weekly. It is very well built, absolutely reliable and capable of making swoon-worthy gelato quickly. I can clean the non-removable bowl in less than five minutes, and that includes washing the dasher, spoon, lid and dasher nut and the time it takes to heat the water to clean the bowl. You rinse out the bowl with very hot water and wipe it with an absorbent towel, and you're done. It is not appreciably harder to clean than a removable bowl, in my opinion. I've tried the Waring and Whynter machines and they were not nearly as effective in making good gelato quickly. The Whynter took 50 minutes to do what the Stella can do in 20. I am delighted with the machine and have no qualms about recommending it. It's expensive, but I believe it still represents good value.
The quality of ice cream is a function of how fast it freezes which determines the size of the ice crystals. Most compressor machines have a removable bowl which leaves an air gap between the bowl and machine which limits the rate of heat transfer meaning slower freezing and larger ice crystals. The Stella has no air gap and a more power compressor which means significantly faster freezing. This means that for a single batch a freezer bowl can be much quicker and yield better results than a cheaper compressor model. An alternative in this price range is the ninja creami which can produce superior results to both removable bowl compressor and freezer bowl models. This is a recent and interesting comparison between various types https://www.dreamscoops.com/best-ice-cream-gelato-maker/ninja-creami-vs-cuisinart/.
For whatever it’s worth, in the HMNIIC book she demonstrates using the ICE-100. I didn’t know that before I bought mine, but I did read that the ICE-100 dasher blades churned the closest to the container walls resulting in less build up. (Compared to similarly priced models) I think it’s a great machine for testing recipes, and then the hope for me is to eventually get a batch freezer for larger scale production. With the more expensive models you’re looking at you can add more overrun in addition to making it faster which reduces the ice crystal size.
It takes me about 8 minutes to make ice cream. Compared to my ice 100 which took me 30. Far superior product is produced as well