If you really like ice cream and you're prepared to spend the extra money and accept a larger machine then in my experience you'll get better and more reliable results with a machine that has its own compressor.
I initially used an Andrew James machine without a compressor and top drive paddle and it only had enough freezing power for one 700 ml batch of ice cream mix that had been completely pre-chilled in the fridge for many hours and there wasn't any room for error with experimental mixtures that didn't freeze as quickly (e.g. mixtures with added alcohol). If churned too long the mixture started melting again. It also required the bowl to be frozen for 24 hours to work - 8 hours was not enough. Limiting churning power and pretty much impossible to stop churning to check the mix without risking it freezing solid, the paddle sticking and not being able to restart.
I've now got the Cuisinart ICE-100 and it's in a different league. Much more powerful churning mechanism and robust paddles. Longer warranty. The mixture can be churned from warm (well below boiling point for safety though). Completely consistent smooth results. Much less sticky frozen residue on the side of the cannister to jam the paddles. Removable bucket so the mixture can be added easily to the bucket without the paddle or lid in the way. Bottom driven paddles so it's easy to remove the lid during churning to allow warm mixes to cool more quickly, stop and restart the churning, add extra ingredients or check the results. The machine can churn one batch after another. No more than an hour to churn from hot to frozen per batch and much less for cooler mixtures. Highly recommended (disclaimer: I have no connection to Cuisinart and paid full retail price).
I've cooked large amounts of mix and churned the first batch from warm, the second from room temperature, the third from fridge temperature, the fourth after chilling in the fridge overnight - the texture and flavour are the same in each case in my experience. I think the point of the standard advice to leave the mix in the fridge to 'mature' is to make sure that the mixture is cold enough for machines without a compressor.
My only problem with the ICE-100 is that using the optional gelato paddle results in gelato that's so dense that it freezes solid in a standard home freezer after a day and can't be scooped. I think dense gelato with less air really needs to be stored in a higher temperature freezer or served within a few hours. I prefer the standard ice cream paddle. Any other owners care to comment on their ICE-100 gelato paddle experiences?