Steps

1. Mix sucralose and vanillin

Using small amount of allulose, mix sucralose and vanillin.

2. Mix remaining dry ingredients

Mix remaining allulose, milk powder (if using), all stabilizers, and spices.

3. Blend base

Place squash cubes / puree into small saucepan / pot with thick bottom and pour in milk.

Then blend thoroughly.

4. Heat the base while stirring constantly

Stirring thoroughly, heat up to 50-60°C.

5. Add dry ingredients

While stirring quickly, add allulose, milk powder, stabilizers, and spices.

6. Heat to 80-85°C

To fully activate stabilizers, heat up to 85°C and hold for 2-3 minutes.

7. Remove from the heat

8. Blend

9. Add sucralose and vanillin

After cooling mixture slightly, add sucralose and vanillin.

10. Cool pot using a bowl of cold water

11. Refrigerate for 6-10 hours

This is very important "aging" stage. Meanwhile, prepare ice cream machine and freezer (set it to the maximum power).

12. Place mixture into freezer for 10-15 minutes

After refrigeration, mixture will looks like "flan". Now it needs even more cooling (to 2-4°C) so ice cream freezes faster and better.

13. Blend thoroughly

Blend resulting "jelly" on high speed for couple of minutes, trying to incorporate air into the mixture.

14. Pour into ice cream machine

Start ice cream machine and pour mixture into it for 10-20 minutes (or according to machine instructions).

I use DIY ice cream machine, which is basically an aluminum pot placed inside large bowl filled with ice. Inside pot is a "whisk" powered by stepper motor via gearbox.

15. Transfer to containers and place in the freezer

After churning, it is important to transfer the ice cream AS QUICK AS POSSIBLE and place it into the freezer at maximum power for 1-2 hours.

16. Return freezer to a normal mode

Ice cream is ready! You can return freezer to a normal mode, eat sherbet and store it!