Cottage Cheese Protein

Steps

1. Put 225 g cottage cheese240 ml cottage cheese1 cup cottage cheese340 g cottage cheese360 ml cottage cheese1½ cups cottage cheese, 150 ml semi-skimmed milk150 ml semi-skimmed milk⅔ cup 2% milk225 ml semi-skimmed milk230 ml semi-skimmed milk1 cup 2% milk, 25 g vanilla protein powder65 ml vanilla protein powder¼ cup vanilla protein powder40 g vanilla protein powder95 ml vanilla protein powder⅓ cup + 1 tbsp vanilla protein powder, 25 g caster or granulated sugar2 tbsp caster or granulated sugar2 tbsp granulated sugar40 g caster or granulated sugar3 tbsp caster or granulated sugar3 tbsp granulated sugar, 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract and 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 in a tall jug.
2. Blend with a stick blender for about 1 minute, until completely smooth with no curds left.
3. Let it stand for 5 minutes so the foam settles.
4. 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.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
6. If it looks crumbly or powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin.

To serve: Swirl a spoon of strawberry jam through each serving.