Cummulative Rating
N/A Servings
Makes about 1-1/2 quarts Difficulty
Easy
Ingredients
2 teaspoons cornstarch 1-1/4 cups sugar 1-1/2 cups milk 1 large egg yolk Zest of 1/2 lime 1/2 cup fresh lime juice 2 cups plain yogurt
Directions
In a 2 quart saucepan whisk together cornstarch and sugar. Whisk in milk and bring mixture to a boil. Reduce heat and simmer for 2 minutes, stirring constantly. Remove from heat.
In a medium bowl whisk egg yolk. Add hot milk in a steady stream, whisking constantly.
Transfer to saucepan and cook over medium heat, stirring constantly with a wooden spoon until slightly thicker, and a thermometer registers 170°F (do not let boil).
Pour custard into a clean bowl. Whisk in lime zest, lime juice and yogurt. Cover and place in freezer. Stir every hour or 2 until consistency of sherbet.
Tips
Alternatively you can use an ice cream maker. Chill custard until cold before freezing in the ice cream maker.
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