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Lemon-Ginger Ice Cream


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3/4 cup packed light brown sugar

2 tablespoons light-colored corn syrup

2 tablespoons minced crystallized ginger (optional)

2 teaspoons vanilla extract

1 1/2 teaspoons grated lemon rind

1/8 teaspoon salt

2 (16-ounce) cartons fat-free sour cream

2 (8-ounce) cartons lemon low-fat yogurt

Lemon rind strips (optional)

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