Description
Amazingly creamy with the almost taffy-like scoopability of scoop shop ice cream – a creaminess that coats and slides over your tongue like a super-premium ice cream – and most certainly not like a low-fat yogurt.
Ingredients
Scale
For Frozen Yogurt Base:
- 1 quart plain low-fat yogurt (I used Stonyfield)
- 1 1/2 cups whole milk
- 2 tablespoons cornstarch
- 2 ounces (4 tablespoons) Neufchatel cheese, softened
- 1/2 cup heavy cream
- Scant 2/3 cup sugar
- Scant 1/4 cup light corn syrup
- Zest from 1 lime (reserved from below)
- Lemon syrup
- 2 to 3 limes
- 3 tablespoons sugar
Instructions
- ADVANCED PREP
- For the frozen yogurt base:
- Fit a sieve over a bowl and line it with two layers of cheesecloth. Pour the yogurt into the sieve, cover with plastic wrap, and refrigerate for 6 to 8 hours to drain. Discard the liquid, and measure out 1 1/4 cups of the drained yogurt; set aside.
- PREP
- For the lime syrup:
- Using a vegetable peeler, remove the zest in large strips from 1 lemon; reserve for the frozen yogurt (leave the lime zest in large strips so it’s easier to strain out later). Juice enough of the limes to make 1/2 cup.
- Combine lime 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 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
- Whisk the cream cheese in a large bowl until smooth.
- Fill a large bowl with ice and water.
- COOK
- Combine the remaining milk, the cream, sugar, corn syrup, and lime zest in a 4-quart 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 the heat.
- CHILL
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved 11/4 cups yogurt and the lime syrup and whisk until smooth.
- Pour the mixture into a 1-gallon zip-top freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- FREEZE
- Remove the zest from the frozen yogurt base. Pour into the frozen canister and spin until thick and creamy.
- Pack the frozen yogurt into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours (or eat most of it right out of the canister before freezing – like I did.)