Lime Cardamom Buttermilk Frozen Yogurt

Step 1: Freeze the bowl of your ice cream maker according to manufacturer's directions (we keep ours in the freezer).

Step 2: To make the syrup: using a vegetable peeler remove zest from 3 limes in large strips and reserve these for later. Juice the limes to get 1/2 cup juice.

Step 3: In a saucepan over medium heat add the juice and sugar and bring to a simmer and stir until sugar dissolves. Remove from heat and let cool.

Step 4: To make the base: in a bowl combine the yogurt and buttermilk and set aside.

Step 5: In a cup or bowl combine 2 tablespoons of the milk with the cornstarch to make a slurry.

Step 6: In a 3 quart metal bowl whisk together the cream cheese with half of the sugar(1/3 cup) and the salt.

Step 7: Place a large bowl with ice and water (used to cool down the base)

Step 8: In a large saucepan over medium high heat add the rest of the milk along with the sugar with the cream, corn syrup, and reserved lime zest and bring to a boil and then reduce to a simmer and cook for 3-5 minutes; remove from heat and whisk in the cornstarch mixture. Return to heat and bring back to a boil, stirring constantly until thickened (1 minute or so); remove from heat and whisk the hot mixture into the cream cheese until smooth. Whisk in yogurt/buttermilk mixture, lime syrup and cardamom.

Step 9: Set the bowl with the basin it in the ice water and stir frequently until mixture is cold (30 minutes).

Step 10: Strain base into the frozen bowl of the ice cream maker (you don't want to include the lime zest). Freeze according to manufacturers directions or until thick and creamy.

Step 11: Place the frozen yogurt into a storage container and press a sheet of parchment paper or wax paper against the surface and seal with an airtight lid.

Step 12: Freeze for at least 4 hours or until firm.