Vanilla Skyr Frozen Yogurt

Steps

1. Whisk 60 g sugar-free sweetener75 ml sugar-free sweetener⅓ cup allulose or a 1:1 granulated sweetener90 g sugar-free sweetener110 ml sugar-free sweetener½ cup allulose or a 1:1 granulated sweetener, 2 tsp pure vanilla extract2 tsp pure vanilla extract2 tsp vanilla extract1 tbsp pure vanilla extract1 tbsp pure vanilla extract1 tbsp vanilla extract, 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, 40 ml whole milk2½ tbsp whole milk2½ tbsp whole milk60 ml whole milk60 ml whole milk¼ cup whole milk and 20 ml whipping cream1½ tbsp whipping cream1½ tbsp heavy cream30 ml whipping cream2 tbsp whipping cream2 tbsp heavy cream in a large bowl.
2. Whisk in 360 g plain skyr340 ml plain skyr1½ cups plain skyr540 g plain skyr510 ml plain skyr2¼ cups plain skyr until completely smooth. Let it stand for 5 minutes, then whisk again so the sweetener dissolves completely.
3. 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.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Yogurt.
5. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Top with fresh berries.