Lemon Frozen Yogurt

Frozen Yogurt Base:
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)

Lemon Syrup:
2-3 lemons
3 tbls. sugar

Advance Prep:
*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.

Prep:
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.

Cook:
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.

Chill:
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.

Freeze:
Remove the zest from the frozen yogurt base.  Pour into canister and spin until thick and creamy.  Freeze at least 4 hours.

MY NOTES:

• 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