I think where this excells is in creating the texture of ice cream of things that would have more crystals if you used a freezer type of ice cream maker. My raspberry NF yogurt sorbet was a bit too tart, but the texture was amazing. Tonight I have strawberries just about ready to be shaved into sorbet. Yum! I put some allulose on those. I'm going to try a gelato which will be a cooked custard. I can just imagine that will be insanely yummy.