Plain Pinkberry style Froyo (Jeni's base)

Ingredients:
1/2 cup milk/water/try substituting very strong coffee
120 g sugar
1/4 cup light corn syrup
2 cups plain whole-milk yogurt
1/2 cup heavy cream

Directions:

1. Fill a large bowl with ice water. Pour 2 tablespoons of the water into a small bowl. Sprinkle the gelatin over the lemon juice and let stand for 5 minutes.
2. Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of milk (cream?) with 120 g of the sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the gelatin.
3. In a medium bowl, mix the yogurt with gelatin mixture, then whisk in the cream. Set the yogurt base in the ice water bath and let stand, stirring occasionally, until cold, 20 minutes.
4. Pour the yogurt into an ice cream maker and freeze according to the manufacturer's instructions.
5. Press a sheet of plastic wrap directly onto the surface and close with an airtight lid. Freeze until firm, about 4 hours.

Notes: 120 g sugar still a little bit too sweet. Tried substituting low fat (1%) Whole Foods yogurt as well as half and half for whole-milk yogurt and heavy cream. The result was hard but not icy. In the past, the recipe has been much smoother and softer. Try adding vodka?

Link to Jeni's article/recipes: http://www.foodandwine.com/articles/how-to-make-ice-cream-like-an-artisan