Ingredients:
- 2/3 cup sugar
- 2 teaspoons cornstarch
- 1 1/2 cups evaporated skim milk
- 1 egg, slightly beaten
- 2 tablespoons light corn syrup
- 1 vanilla bean
- 2 teaspoons vanilla extract
- 1 1/2 cups nonfat yogurt, plain or vanilla, stirred
Preparation:
In a medium saucepan, combine sugar and corstarch. Stir in milk, beaten egg and corn syrup. Cook, stirring, over low heat until mixture thickens and coats a metal spoon. Remove from heat; cool. Slit the vanilla bean and scrape the seeds into the mixture along with the vanilla extract and yogurt; refrigerate until chilled. When mixture is cool, freeze in ice cream freezer according to manufacturer's instructions. Makes 8 servings.
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