1 qt. plain low-fat yogurt (or 1 1/4 cups Greek Yogurt)*
1 1/2 cups whole milk
2 tbls. cornstarch
2 ounces (4 tbls.) cream cheese, softened
1/2 cup heavy cream
2/3 cup sugar
1/4 cup light corn syrup
zest from one lemon (reserved from below)
3 tbls. sugar
*Strain yogurt through 2 layers of cheesecloth for 6-8 hours (covered in the fridge).
Discard the liquid, and measure out 1 1/4 cups of the drained yogurt.
For the lemon syrup:
Using a vegetable peeler or sharp knife, remove the zest in large strips from 1 lemon; reserve for the frozen yogurt. Juice enough of the lemons to make 1/2 cup.Combine the lemon juice and sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and let cool.
For the Frozen yogurt base:
Mix about 2 tbls. of the milk with the cornstarch in a small bowl to make a smooth slurry.
Whisk the cream cheese in a medium bowl until smooth.
Fill a large bowl with ice and water.
Combine the remaining milk, the cream, sugar, corn syrup, and lemon zest in a 4 qt. saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved 1 1/4 cups yogurt and the lemon syrup and whisk until smooth.
Pour the mixture into a 1-gallon zip-loc and submerge it in ice. Let stand until cold, about 30 minutes.
Remove the zest from the frozen yogurt base. Pour into canister and spin until thick and creamy. Freeze at least 4 hours.
- I used the immersion blender to mix the parts together (slurry, cream cheese, yogurt, etc.)
- I tried the zip loc idea to cool it quickly once but not the second time. It was too pesky to get it all out of the bag.
- Source: Jenni's Splendid Ice Creams at Home