Pour the vanilla protein shake and pudding mix into an empty CREAMi™ Pint. Whisk to combine. Place storage lid on pint and freeze for 24 hours.
Step 2
To make the maple syrup topping, pour maple syrup into a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Bring the mixture to 235°F on a candy thermometer. Set aside while you process the ice cream.
Step 3
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 4
Select LITE ICE CREAM. Re-spin as necessary.
Step 5
When processing is complete, remove ice cream from pint. Spoon the hot maple syrup gently over the top of the ice cream. The syrup should harden slightly into a chewy taffy texture from the cold ice cream. Enjoy!
To make the maple syrup topping, pour maple syrup into a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Bring the mixture to 235°F on a candy thermometer. Set aside while you process the ice cream.
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
When processing is complete, remove ice cream from pint. Spoon the hot maple syrup gently over the top of the ice cream. The syrup should harden slightly into a chewy taffy texture from the cold ice cream. Enjoy!
