I didn't have white sugar, so I made mine with brown. The only issues I had were that the ice cream was not frozen enough. However since I have never used my machine before, I can't tell if it was due to my substitution or the ice cream maker.
Here are my results!
The beautiful custard I could eat even without freezing yum.
And the ice cream...
For those of you without ice cream makers, I found a wonderful low sugar recipe from Anktangle: http://www.anktangle.com/2013/03/homemade-ice-cream-without-sugar.html
As for other adventures in sweet making, I made gluten free chocolate cupcakes from Double Cream Single Sugar: http://www.doublecreamsinglesugar.com/2010/09/chocolate-mochi-cake.html
This recipe requires mochiko (glutinous rice flour available at most asian food stores) which I had in my pantry after experimenting with making mochi (very difficult!). I added some chocolate chips in my cakes. They were very gooey and chocolaty. Would have parred well with the homemade ice cream :)