Frozen Yogurt

• 1 cup less 1 tablespoon (225g) whole milk
• 1/2 cup plus 2 tablespoons (150g) heavy cream
• 1/2 cup plus 2 tablespoons (50g) nonfat milk powder
• 1/2 cup plus 3 tablespoons (137g) granulated sugar
• 1/4 cup (72g) light corn syrup
• 6 tablespoons (90g) Invert Sugar (page 185)
• 2 3/4 cups (640g) plain nonfat yogurt
• Juice of 1 lemon

1. Set up an ice bath in a large bowl.
2. Put the milk, cream, milk powder, granulated sugar, corn syrup, and invert sugar in a saucepan and whisk.
3. Bring to a boil over medium-high heat.
4. Mix thoroughly with an immersion blender and pour into a medium bowl.
5. Set into the ice bath and chill completely, stirring often.
6. Add the yogurt and lemon juice and mix again with the immersion blender.
7. Freeze in an ice cream maker, then pack into a plastic container and freeze for at least 2 hours before serving.

milk, heavy cream, nonfat milk, sugar, light corn syrup, invert sugar, lemon

Taken from www.epicurious.com/recipes/food/views/frozen-yogurt-376874 (may not work)