Adapted from epicurious.com. So fresh tasting and delicious. As with any fro-yo or ice cream recipe, this is best made the day before you want to serve it. Also, depending on what kind of ice cream maker you have, make your preparations now. I have a Kitchen Aid ice cream maker attachment that requires freezing for a minimum of 24 hours prior to use.
3/4 cup water
3/4 cup sugar
1/4 cup light corn syrup
2-3 strips of lemon peel (be sure to just get peel and not pith)
1 cup plain nonfat yogurt (use Greek here)
1 cup low-fat buttermilk (I only had a half cup so I added a half cup of skim)
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
Bring water, sugar, light corn syrup, and lemon peel strips to a boil in a medium saucepan, stirring until sugar dissolves. Boil 2 minutes. Remove strips of peel and pour into a medium bowl and chill until cool. Whisk in yogurt, buttermilk, lemon juice, and lemon grated peel. Allow to chill overnight. Process in ice cream maker according to manufacturer's instructions; cover and freeze.
I served this with shortbread cookies and raspberry coulis. Our dinner guests loved the lemony-ness of it and Michael and I happily polished off the remainder the next night. So good and practically guilt free. Unless you eat a lot of cookies with it...