Latte Frozen Yogurt

• 23 cup sugar
• 2 tablespoons cornstarch
• 1 14 cups low-fat milk
• 1 tablespoon instant coffee (unprepared, I use Medalgia d'oro instant espresso powder)
• 1 egg
• 14 cup mini marshmallows
• 12 teaspoon vanilla extract
• 1 12 cups plain low-fat yogurt (low-fat or nonfat)

1. In a 2-quart saucepan, combine sugar, instant coffee and cornstarch.
2. Stir in milk.
3. Cook over medium heat, stirring frequently, until mixture simmers.
4. In a small bowl, beat egg slightly.
5. Add about 1/2 cup hot milk mixture into egg.
6. Pour egg mixture into pan with remaining hot milk mixture, stirring constantly (beware of curdling!
7. ).
8. Cook over low heat, stirring constantly, until mixture is slightly thickened.
9. Remove from heat and stir in marshmallows.
10. Continue stirring until marshmallows are dissolved.
11. Cool.
12. Stir in vanilla extract and yogurt.
13. Refrigerate at least four hours (or up to three days).
14. Transfer to ice cream maker and freeze according to manufacturer's directions.
15. NOTE: For an extra-special flavor, try adding 2-4 tablespoons of Kahlua about five minutes before the end of the freezing cycle in the ice cream maker.
16. (You can make great homemade Kahlua using Recipe #18458.
17. ).

sugar, cornstarch, lowfat milk, instant coffee, egg, marshmallows, vanilla, yogurt

Taken from www.food.com/recipe/latte-frozen-yogurt-244334 (may not work)