- two 32-ounce containers whole-milk plain yogurt
- 1 vanilla bean
- 1 teaspoon finely grated fresh lime zest
- 6 tablespoons fresh lime juice
- 1/2 cup light corn syrup
- 3/4 cup superfine granulated sugar
- In a cheesecloth-lined large sieve or colander set over a bowl drain yogurt, covered and chilled, 12 hours. Discard liquid in bowl.
- With a knife halve vanilla bean lengthwise and scrape out seeds. In a blender purée vanilla seeds, half of drained yogurt, and remaining ingredients. In a bowl stir together vanilla mixture and remaining yogurt.
- Transfer mixture to ice-cream maker and freeze. Transfer frozen yogurt to an airtight container and put in freezer to harden. Frozen yogurt may be made 1 week ahead.