Ice Cream

Be careful with the Allulose. As it is a sugar alcohol, in large quantities it can make your tummy and bottom have issues. Try making some simple syrup if you have the granulated kind, and use it to sweeten some drinks to see if your stomach can handle it.

That said, Allulose is the best bet to achieve the closest result to real sugar. Make small batches, and only make it as sweet as it needs to be or augment it with other sweeteners.

But, since you were using maple syrup I will point out that it is a special kind of sugar that has been converted, and will help make creamy ice cream with less crystallization. You won't get that from regular sugar until you start to caramelize it.

Other types are corn syrup (dark and light), glucose syrup, sweetened condensed milk, agave nectar... Yeah. :)

You can get less crystallization if you add a splash of alcohol to the base as well. It can be something flavorless, sometimes flavoured alcohols can benefit. Like, Bailey's, flavoured rums, or cocktail spirits.

I use granulated organic blonde cane sugar. I have to dissolve it in the low fat cream that I use (10%). I don't add the high fat cream (35%) until the sugar is completely dissolved. I produce maple syrup in the spring (and build the machines that I use to make it, thus my username) but I find that it adds too much water and that the flavor is overpowered by the other flavors in the ice cream. If you can find someone who makes maple syrup they may sell maple sugar which doesn't add water but does give you the maple flavor.

What are you using as a base recipe for this? I'm assuming you don't use a custard base since you say that granulated sugar stays crystallized.

I normally use honey, brown sugar, or white sugar. With brown or white I add a small amount of corn syrup or Lyle's golden syrup to help prevent ice formation. I do use a custard base because I prefer it.

I have never tried allulose (in anything) but I don't like the taste of most of the sugar alcohols, and in baking they can give an odd mouthfeel. I haven't dug into the science, but my guess is that they bind to fats differently than other sugars.

I’d like to try blue agave nectar, it’s sweeter than sugar by volume, has a honey-like taste and a significantly lower glycemic index.