Frozen yogurt recipe

In this case of this frozen yogurt recipe, what you get is big, round lemon flavor, sweet and tart at the same time, underlined by the tang of plain yogurt. I like the idea of smashing it between two chewy ginger cookies and eating it that way, but like I said, all you really need is a teacup. The stripe of blueberry sauce is a very nice addition, although you could skip it, if you wanted one less dirty dish. But I wouldn’t.
Lemon Frozen Yogurt with a Blueberry Stripe
Adapted slightly from Jeni’s Splendid Ice Creams at Home
Be sure to let the frozen yogurt sit and thaw slightly – for 5 or 10 minutes, say – before you scoop and serve it. The texture is best that way. Also, I use Brown Cow brand yogurt.
Blueberry sauce:
1 ½ cups blueberries
¾ cup sugar (or a bit less, if your berries are especially sweet)
Frozen yogurt base:
1 quart plain low-fat yogurt
1 ½ cups whole milk
2 Tbsp. cornstarch
2 ounces (4 Tbsp.) cream cheese, softened
½ cup heavy cream
2/3 cup sugar
¼ cup light corn syrup
Zest from 1 lemon (reserved from below)
Lemon syrup:
2 to 4 lemons
3 Tbsp. sugar
ONE DAY AHEAD:
To make the blueberry sauce, put the blueberries and sugar in a small saucepan, stir to mix, and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the berries are very tender and the sauce is slightly thickened, about 8 minutes. Remove from the heat, and let cool. Refrigerate until cold before using.