Homemade frozen yogurt with a hint of lemon and swirls of blueberry syrup
For the lemon yogurt base:
1quartlow-fat plain yogurt
2/3cup + 1/4 cupsugardivided
1 1/2cupswhole milk
1/3cuplight corn syrup
For the blueberry sauce:
Prepare the yogurt by straining out the extra liquid. To do this, place a mesh strainer over a bowl and line with two layers of cheese cloth. Add yogurt and let it sit in the refrigerator for 6 to 8 hours. Once the liquid is strained out, measure out 1 1/4 cups of yogurt and set aside.
Using a vegetable peeler, remove the outer skin of the lemon, being careful not to remove the white pith. Set aside. Juice the lemons to obtain 1/2 cup lemon juice. Add juice and 1/4 cup of sugar to a small sauce pan. Place over medium-high heat to dissolve the sugar. Once sugar is dissolved, remove from heat and let it cool.
In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry. Set aside. Grab a large bowl and fill it with 2 cups of ice and 1 cup of water. Nest another bowl into that bowl so that it's sitting on the ice water. Place a strainer on top of the inner bowl. Set this setup aside.
In a medium saucepan, add remaining milk, cream, 2/3 cup sugar, corn syrup, and lemon peel. Bring to a boil over medium-high heat. Cook for 4 minutes then add in slurry. Continue cooking for 2 minutes or until thickened. Remove from heat.
In a small bowl, add softened cream cheese and whisk to smooth it out. Add lemon syrup and yogurt and whisk together until smooth. Add about 1/4 cup of heated milk mixture and whisk together until smooth. Add mixture back to rest of milk.
Pour mixture through mesh sieve into chilled bowl. Stir to cool down the mixture. Place plastic wrap on top of milk mixture to prevent film from forming on top. Chill in refrigerator until really cold, at least 4 hours.
While the mixture is chilling, make the blueberry sauce. Mix the blueberries and sugar in small sauce pan and place over medium heat. Bring to a boil and then reduce heat to a simmer. Stir occasionally and continue to cook until blueberries have burst and mixture has thickened. Set aside to cool.
Once the lemon yogurt base has chilled, it's time to freeze it. Freeze yogurt according to your ice cream maker's instructions (mine took about 15 minutes to freeze).
When the frozen yogurt is finished, spread half of it into rectangular glass container with a lid. Spoon in blueberry sauce and lay in dollops but do not mix. Repeat layer one more time and then spread top of the ice cream into one flat layer. Place plastic wrap directly on top of the frozen yogurt and then cover with the lid. Freeze until firm, about 4 hours.