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Splendid Key Lime Frozen Yogurt

  • Author: Serena Ball


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.



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


  2. For the frozen yogurt base:
  3. 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.
  4. PREP
  5. For the lime syrup:
  6. 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.
  7. 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.
  8. For the frozen yogurt base:
  9. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
  10. Whisk the cream cheese in a large bowl until smooth.
  11. Fill a large bowl with ice and water.
  12. COOK
  13. 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.
  14. 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.
  15. CHILL
  16. 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.
  17. 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.
  18. FREEZE
  19. Remove the zest from the frozen yogurt base. Pour into the frozen canister and spin until thick and creamy.
  20. 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.)