Pros and cons to cooling gelato liquid? So, I'm new to the world of desserts and am getting into making some gelato. My ice cream maker is the type that has a cooler in it so it pre-cools the bucket and continues cooling it while churning. 

Given that, I've seen some recipes that specifically call for heating the gelato base and then cooling it overnight before churning. 

What are the pros/cons of such a tactic? My assumption is that, since my ice cream maker can cool the bucket, starting with a hot liquid will have little, if any, difference than starting with a chilled liquid. Am I incorrect?
I would chill overnight for several reasons. 
1) the faster it freezes the smoother the smaller the ice crystals, the smoother the ice cream. 
2) allowing to sit overnight seems to have a good effect on the flavor. 
3) If your machine isn't made for handling hot liquids, it may damage it.