Hi Julia, I'm trying to make Keto or Low-Carb ice cream at home. I use a Ninja ice cream maker at home and I've tried using both Allulose and Erythritol. The Allulose provided good texture but not great, while the Erythritol came out looking like chalk. Any suggestions on which sweetener to use instead of Sugar, how much of it to use relative to Sugar, and whether I need to change the ratio of whole milk to heavy cream (right now it's 1 cup milk and 3/4 cup cream) to make the ice cream both creamier and sweeter?

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