I've used the 2qt Musso, the 1qt DeLonghi & a Cuisinart.
The Cuisinart (upright) had issues with texture, because it had a frozen bowl, not a compressor (the ice cream wouldn't get solid enough - a BIG issue if you are rolling your own recipes). Also, the frozen bowl requires many hours in the freezer between uses. The horizontal countertop model appears to have a compressor, so it should be ok. The Musso was pretty solid, and appeared to be reasonably well suited for heavy use. The DeLonghi was also very good, but is a bit difficult when using repeatedly, because the bowl gets frosty and starts to freeze to things prematurely. If you can get another bowl for it, you can swap them between batches. You can also rub some cheap vodka on the metal parts to reduce frost. The Cuisinart compressor model likely behaves exactly the same - and it has both ice cream and gelato blades (for denser or fluffier batches).
I got the DeLonghi for a similar purpose - experimentation while prepping for a business. I found $300-$400 to be a decent price for regular experimentation, but I expected to invest in an industrial machine (Bravo/Carpigiani, etc.) when I needed more volume. I'd probably stick with the Musso if I had to rely on it professionally for regular small batches under the assumption that their durability & support is better as a restaurant machine rather than a "foodie" consumer machine.