Note: This question is for an ice cream machine WITH a compressor
Pretty much all recipes for ice cream/gelato call for completely chilling the mixture before starting to churn.
I get that for "passively" cooled machines (compressorless) it's important, so that you don't loose any of the pre-cooling you've done to the hardware.
Does it actually matter for a compressor-based machine? The machine can certainly cool it down without a hitch, but would it impact the final texture?