Ingredients
Lemon Syrup
- 2 to 3 lemons
- 4 tbsp sugar
Frozen Yogurt Base
- 1 quart plain low-fat yogurt
- 1 1/2 cups (360g) whole milk
- 2 tbsp (18g) cornstarch
- 2 ounces (57g, 4 tbsp) cream cheese, softened
- 2/3 cup (155g) heavy cream
- 2/3 cup (134g) sugar
- 1/3 cup (110g) light corn syrup
- Zest from 1 lemon