Salted Caramel Protein

Steps

1. Blend 300 ml vanilla protein shake300 ml vanilla protein shake1¼ cups vanilla protein shake450 ml vanilla protein shake450 ml vanilla protein shake2 cups vanilla protein shake, 100 ml skimmed milk100 ml skimmed milk¼ cup + 3 tbsp skim milk150 ml skimmed milk150 ml skimmed milk⅔ cup skim milk, 20 g vanilla protein powder50 ml vanilla protein powder3½ tbsp vanilla protein powder30 g vanilla protein powder75 ml vanilla protein powder⅓ cup vanilla protein powder, 2 tbsp thick caramel sauce2 tbsp thick caramel sauce2 tbsp thick caramel sauce3 tbsp thick caramel sauce3 tbsp thick caramel sauce3 tbsp thick caramel sauce and ¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt until smooth.
2. With the blender on low, sprinkle in ¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum and blend for 30 seconds more. Let the foam settle for 5 minutes.
3. 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.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
5. Expect it to look powdery after the first spin. That is normal for protein ice cream.
6. If it looks crumbly or powdery, add 15 ml skimmed milk1 tbsp skimmed milk1 tbsp skim milk25 ml skimmed milk1½ tbsp skimmed milk1½ tbsp skim milk and run Re-spin.
7. Still powdery? Add another splash of milk and Re-spin once more.

To serve: Finish with a thin drizzle of caramel sauce and a few flakes of sea salt.