@Kerry Beal Did you tell us you bought one? Did I miss it?
This afternoon I mixed up another batch of chocolate ice cream, but not from a recipe in the book. I used lactose-free half and half, sugar, vanilla extract, espresso powder and cacao powder. I also used my normal glycerin hack and also added some Perfect Sorbet stabilizer from Modernist Pantry (because it doesn't have to be heated to hydrate). (If it turns out good I will post the amounts of each.) If this works I will try subbing an allulose blend for the sugar. And if that works I will try almond milk instead of the half and half. I will report back tomorrow after spinning.
Another thing I want to try is cherry pie sorbet but with a "no added sugar" can.
