Musso versus Cube – Which is the better ice cream machine? This is becoming more and more hotly debated. I tested it for you and you get my absolutely neutral opinion on the subject. After I've been making different ice creams in the Cube for a week now and also tested an ice cream with the Cube and with the Musso in a direct comparison, I would like to share my conclusion on the devices with you. Of course, this is not all-encompassing, but I think the advantages and disadvantages of both devices can already be clearly identified. I don't want to go into the technical differences at all, because there is enough information from the manufacturers. It is important to me what the devices can do in practice.
The Ice Quality & Texture!
I want to start with the most important point, ice quality & texture. Here I would say that the Cube is actually a bit ahead. Basically, I had the subjective impression that all types of ice cream that I made with the Cube were a little better than with the Musso. But since I didn't have a direct comparison of the varieties to the Musso ice cream, this impression was not meaningful. So I have in both devices at the same time with the same Ice base made a vanilla ice cream. The vanilla ice cream was tested after 24 hours in the freezer. My first impression was confirmed here and all 4 testers felt the ice from the Cube was a bit smoother and more supple 1 deposit casino uk.com and velvety. The creaminess, on the other hand, was great and comparable with ice cream varieties.
Serve & portionability
In general, more is true, the ice cream is better portioned at -18°C. On the other hand, the taste is more intense with less impact, simply because the mass is denser. At most ice cream recipes but the intensity is not that important. But sometimes there are sorbets, for example, that come with you Perfecto-Cremosa more serve that it noticeably reduces the taste. That's why I occasionally add some oil to these sorbets to reduce the overrun a bit. But these are only the exceptions and our ability to portion thrives on a good serve. When it comes to serving, the Musso has the edge and delivered around 9% more serve in my vanilla ice cream test. The Cube had 27% premium and the Musso 36%. But the Musso also reaches the upper limit, which is ideal for our homemade ice cream. I had the test ice with me Perfecto-Cremosa made. Thus, the test ice had about 3-5% more impact than without. In the range of 27% - 36% surcharge, both ice creams can be portioned perfectly. If I now make the ice cream without cremosa and subtract the 3-5% now, the musso is still good on serve. With the Cube, the premium could fall below 25%. I would prefer a little more premium, so that it is easier to portion at our -18°C. Also to consider, I made a vanilla ice cream, which always has a good serve. A chocolate or nut ice cream is the premium less, which then certainly affects the portionability from the Cube and the ice cream is a bit firmer than it would be in the Musso. Therefore, from my point of view, Musso wins here.
Which ice cream machine is faster?
In terms of speed, the Cube with 20 minutes for 1250g ice cream is about 5 minutes faster than the Musso with 25 minutes. That's not much, but still a good thing.
How about the cleaning?
Here we have to differentiate between the Cube 750 and the Cube 1500. Compared to the Cube 1500 and the Musso devices, the Cube 750 has an outlet. I have to say, I don't like it at all. Cleaning the Musso without an outlet, certainly no different with the Cube 750, is simple, you wipe off the residue and then clean the machine with 3-4 wipes. It's super easy and takes 2-3 minutes. But with the Cube 1500 it's a bit of a mess. Ice mix collects in the drain, so you have to let fresh water run through it several times. You don't want something to get stuck in the drain pipe and mold to form. In addition, the water drains slowly, which further delays the whole thing. A small hose goes into the outlet valve as an extension. This is put into the outlet. The outlet valve is unscrewed to open. At the same time you have to hold the hose (it turns with you) so that the water continues to run into the collection container and not everything is splashed. That's kind of messy and you need a bowl for the drain as well as something for fresh water. All in all, I would prefer the Cube 1500 without this process. Cleaning takes twice as long as the Musso. But what is now not decisive for the war. As previously mentioned, this only applies to the Cube 1500. The Cube 750 is comparable to the Musso in terms of cleaning.
Conclusion
Both devices make ice cream at an absolutely top level! The Cube is a bit faster and has a small plus of a velvety melt. On the other hand, the Musso has a little more premium, which tends to make it easier to portion. In terms of price, Musso is around 15-20% cheaper than the Cube. Ultimately, both devices are recommended and do not take much. Both devices have their advantages and disadvantages. Here you can decide for yourself what you value more based on the strengths of the devices. In any case, you get a great ice cream with both, which is second to none.
