Lime-Yogurt Sherbet

• 2 teaspoons cornstarch
• 1 1/4 cups sugar
• 1 1/2 cups whole milk
• 1 large egg yolk
• 1/2 teaspoon finely grated fresh lime zest
• 1/2 cup fresh lime juice
• 2 cups plain whole-milk yogurt
• Waffle Cups for serving, optional
• Special equipment: an ice-cream maker

1. Whisk together cornstarch and 1 cup sugar in a 1 1/2- to 2-quart heavy saucepan, then slowly whisk in milk.
2. Bring to a boil over moderate heat, whisking, then simmer, whisking occasionally, 2 minutes.
3. Whisk together yolk and remaining 1/4 cup sugar in a bowl and add hot milk in a slow stream, whisking constantly.
4. Transfer to saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thicker and a thermometer registers 170F.
5. (Do not let boil.)
6. Pour custard into a clean bowl.
7. Whisk in zest, juice, and yogurt.
8. Chill until cold.
9. Freeze custard in ice-cream maker.
10. Transfer to an airtight container and put in freezer to harden.
11. Serve in waffle cups if desired.

cornstarch, sugar, milk, egg yolk, lime zest, lime juice, milk, waffle, cream maker

Taken from www.epicurious.com/recipes/food/views/lime-yogurt-sherbet-105000 (may not work)