4 cups plain yogurt (plain, I use Fage Total nonfat yogurt)
14 cup light corn syrup (light)
38 cup sugar
3 tablespoons fresh lemon juice (fresh)
2 teaspoons lemon peel (finely grated)
1 teaspoon fresh ginger (fresh, finely minced or grated)
14 cup crystallized ginger (I use The Ginger People's crystallized ginger chips)
If you use Greek strained yogurt, you don't need to do this step. If you use regular supermarket plain yogurt, it's a good idea to place it in a colander lined with cheesecloth and set it over a bowl. Drain it for 12 hours in the refrigerator. When you're ready to make the yogurt base, throw out the liquid in the bowl and use the strained yogurt. Combine yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. You can mix it in a blender or food processor, or just mix it by hand. Refrigerate overnight. Transfer to your ice cream maker and freeze according to the manufacturer's instructions. A few minutes before the yogurt is done, add the crystallized ginger chips. (If chips are on the large size, run 'em through a mini-chop before you blend them into the yogurt. ). You can serve immediately, or pop it back in to the freezer for two hours and then serve.