Lemon-Ginger Ice Cream

Ingredients

• 2 tablespoons light-colored corn syrup 
• 32 ounce cartons cream fat-free sour
• 16 ounce cartons lemon yogurt low-fat
• 1.5 teaspoons lemon rind grated
• 0.8 cup brown sugar light packed
• 0.1 teaspoon salt 
• 2 teaspoons vanilla extract 

Equipment

• food processor
• bowl

Directions

1. Combine first 8 ingredients in a food processor. Process until smooth; scrape sides of bowl occasionally.
2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
3. Garnish with lemon rind strips, if desired.
4. Note: Crystallized ginger can be found with the spices in the supermarket. If you're not a fan of ginger, omit it. We tested the recipe without the ginger and got a nice lemon taste.