This is an excellent machine. I can't say it is necessarily better than others of the same type, but if you can get it for a good price (a local hardware shop had it for roughly half the price here) I can see no reason to pay more, as they all do the same thing, namely stir your home-made mixture in a pre-frozen bowl until it turns into ice-cream, or sorbet, as the case may be. It's a simple process, but hard to replicate by hand, as the bowl is surrounded by a (sealed) frozen liquid that rapidly draws the heat out of your own mixture, which is stirred continuously until ready.
We have had excellent results with the basic vanilla recipe supplied, but it works even better if you beat the egg custard up with a teaspoon of cornflour (to help thicken it) and whip the cream before combining the two (we use full-cream milk and double cream, none of that low-fat nonsense). This finely aerated mixture makes a fabulously smooth and rich ice-cream that is simply in a different class to any commercial product. Add to that the fact that you can experiment with different recipes to your heart's content (we already have two books on the subject) and I doubt you will ever go back to bought ice-cream. We certainly won't.
BTW, the bowl takes up very little freezer space if you put things in it. We keep the frozen peas in ours.