3/4 cup sugar 2 teaspoons cornstarch 12 ounces evaporated lowfat milk 1 teaspoon vanilla 1 cup plain yogurt 2 ounces semisweet chocolate chips
In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; let the mixture in the refrigerator. Add the vanilla and yogurt. Refrigerate until the mixture is cold. Melt the chocolate. While the chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently. Freeze in a ice-cream maker according to manufacturer's directions.
1/2 cup sugar 1 teaspoon gelatin 1/8 teaspoon nutmeg 1/2 cup milk 2 tablespoons corn syrup 1 1/2 pound peaches, peeled & quartered 1 cup plain yogurt 1/2 teaspoon vanilla
Combine the first 3 ingredients in a saucepan. Stir in milk; let stand 1 minute. Place over low heat; cook 5 minutes or until the gelatin dissolves, stirring constantly. Remove from heat; stir in the corn syrup. Let the mixture cool completely. In a food processor add the peaches and process until smooth; scraping the sides of the processor bowl occasionally. Combine the peach purée, gelatin mixture, yogurt, and vanilla in a large bowl; stir well. Cover and chill 8 hours. Pour mixture into a ice cream machine and freeze according to manufacturer's instructions.
3 cups raspberries 2/3 cup sugar 1 tablespoon cornstarch 1 cup milk 1/4 cup corn syrup 1 cup plain yogurt
In food processor purée the raspberries for about 1 minute or until smooth. Strain and discard seeds. Set aside. Combine the sugar and cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1 minute, stirring constantly. Remove from the heat. Stir in raspberry purée and corn syrup. Let the mixture cool completely. Combine the raspberry mixture and yogurt in a bowl; stir well. Cover and chill 8 hours. Pour raspberry mixture into a ice cream machine. Freeze according to manufacturer's instructions.
2 cups rhubarb, cooked 1 1/2 cups low fat yogurt 3 tablespoons sugar 2 tablespoons Orange juice
In food processor purée the rhubarb until smooth. Blend in the yogurt, sugar and orange juice. Freeze in icecream maker according to manufacturer's directions. If you do not have a ice creammachine, cover and freeze in shallow pan for 3 to 4 hours or until almost firm. Break up the mixture and process in food processor until smooth. Freeze in airtight container for 1 hour or until firm.
1/2 vanilla bean, split 2 1/4 cup milk 1/2 cup sugar 1 envelope gelatin 1/8 teaspoon salt 1 1/2 cup plain yogurt 1/4 cup corn syrup
Scrape the seeds from the vanilla bean. Combine the seeds, bean and milk in a saucepan and bring to a boil; remove from heat, and let stand for 30 minutes. Discard the vanilla bean. Add the sugar, gelatin and salt. Let stand 1 minute. Cook over low heat for 5 minutes or until the gelatin dissolves. Let the mixture cool completely. Stir in yogurt and corn syrup. Pour into a bowl; cover and chill for 8 hours. Pour into a ice cream machine and freeze according to manufacturer's instructions.