Has anyone tried using either of these machines to produce emulsified sausages or mortadella? I would think by processing the meat mixture while frozen would produce a very smooth farce.

Ice Cream Cakes seem like they could benefit from something to keep the cake stable enough to hold frozen ice cream, but also not turn to mush as the ice cream starts to thaw, and melt. Is these something that can be done to either a cake, or ice cream, or both to allow for ‘travel cake’ sized treats?

I’d like to see how add-ins fare with both machines. Chopped nuts, chocolate chips, for instance. I’d also like to know whether either machine can do streaky things — what my Midwestern husband knows as Revel (Butterscotch Revel, Fudge Revel) and what I learned in California as, say, Marble Fudge ice cream.

Would either of these machines be helpful for making a mousse? If so, what temperatures would be needed?