The yogurt is drained in a cheesecloth-lined colander overnight to create yogurt cheese, a thick, almost cream-cheese-like product that forms the base for the dessert. Alton Brown does not specify what milkfat percentage of yogurt to use; I used full-fat, which gave me good results. I wouldn't recommend nonfat yogurt, as the end product may be somewhat icy-textured and not as smooth as you'd like.

If I were to make this frozen yogurt again, I think I'd chop the crystallized ginger finely, rather than simply slice it, as Brown's instructions indicate. I've offered both options in the ingredients list.

Prep Time: 15 minutes, plus 12 hours draining time
Cook Time: 20 to 25 minutes in an ice-cream maker, plus 2 hours chilling
Yield: 1 1/2 quarts

8 cups plain yogurt
1/2 cup light corn syrup
3/4 cup granulated sugar
3 Tbsp fresh lemon juice
2 tsp finely grated lemon zest
1 Tbsp minced fresh ginger
1/4 cup sliced OR finely chopped crystallized ginger

Place yogurt in a cheesecloth-lined colander set over a bowl and refrigerate for 12 hours. At the end of 12 hours, discard the liquid and cheesecloth.

In a bowl, combine the drained yogurt, corn syrup, sugar, lemon juice, lemon zest, and fresh ginger. Transfer mixture to an ice cream maker and process per manufacturer's instructions, about 20 to 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger, and freeze for 2 hours.