Skyr Blueberry

Steps

1. If the blueberries are frozen, thaw them first.
2. Blend 130 g blueberries210 ml blueberries¾ cup + 2 tbsp blueberries195 g blueberries310 ml blueberries1⅓ cups blueberries, 50 ml semi-skimmed milk50 ml semi-skimmed milk3½ tbsp 2% milk75 ml semi-skimmed milk75 ml semi-skimmed milk⅓ cup 2% milk, 3 tbsp sugar-free sweetener3 tbsp sugar-free sweetener3 tbsp allulose or a 1:1 granulated sweetener4½ tbsp sugar-free sweetener4½ tbsp sugar-free sweetener4½ tbsp allulose or a 1:1 granulated sweetener, 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract, ½ tsp finely grated lemon zest½ tsp finely grated lemon zest½ tsp finely grated lemon zest¾ tsp finely grated lemon zest¾ tsp finely grated lemon zest¾ tsp finely grated lemon zest and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt for about 1 minute, until no bits of skin remain.
3. Add 260 g plain skyr250 ml plain skyr1 cup plain skyr390 g plain skyr370 ml plain skyr1½ cups plain skyr and blend briefly. Keep blending and sprinkle in ⅛ tsp xanthan gum⅛ tsp xanthan gum⅛ tsp xanthan gum⅛ tsp xanthan gum⅛ tsp xanthan gum⅛ tsp xanthan gum, then blend for 20 seconds more.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
6. Expect it to look powdery after the first spin. Lean bases often do.
7. If it looks crumbly or powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin.
8. Still powdery? Add another splash of milk and Re-spin once more.

To serve: Top with fresh blueberries.