3 cups raspberries
2/3 cup sugar
1 tablespoon cornstarch
1 cup milk
1/4 cup corn syrup
1 cup plain yoghurt
In food processor purée the raspberries for about 1 minute or until smooth. Strain and discard seeds. Set aside. Combine the sugar and cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1 minute, stirring constantly. Remove from the heat. Stir in raspberry purée and corn syrup. Let the mixture cool completely. Combine the raspberry mixture and yoghurt in a bowl; stir well. Cover and chill 8 hours. Pour raspberry mixture into a ice cream machine. Freeze according to manufacturer’s instructions.