I buy pure sucralose and acesulfame potassium which I mix half-and-half and use in my iced coffee. A scant 1/8 teaspoon of the sweetener sweetens an entire pot of coffee and the flavor is perfect, almost indistinguishable from sugar. I would like to try to make (almost) sugar-free orange sherbet with that mixture instead of sugar. I have the type of ice cream maker with an insert that goes into the freezer at least 24 hours before churning the ice cream, then you add the mix to be frozen and it continually stirs the mix for about a half an hour, after which you can pack the ice cream (or sherbet in this case) to freeze somewhat harder before service. If it turns out, it will probably spend 6 hours or so in the freezer before it is consumed.
I have a guest coming for dinner just soon enough that I really don't have the time for a test run, so I'd like to know any caveats now instead of later.
My plan is to mix 1 quart of fat-free half-and-half with orange juice concentrate, dark chocolate shavings, my sweetener, and vanilla to taste. Of course there is some sugar in the form of corn syrup in the fat-free half-and-half, and there is natural sugar in the juice concentrate, but the overall sugar concentration in the mixture will be drastically reduced from what I have churned in the past.
I understand that sugar will somewhat inhibit solid freezing if I were to freeze the mixture in say ice cream trays, but what if it is churned?