In a medium saucepan, combine sugar and corstarch. Stir in milk, beaten egg and corn syrup. Cook, stirring, over low heat until mixture thickens and coats a metal spoon. Remove from heat; cool. Slit the vanilla bean and scrape the seeds into the mix- ture along with the vanilla extract and yogurt. Freeze in

ice cream freezer according to manufacturer's instructions. Makes 8 servings.

Per serving: Calories 153 Fat 1g Cholesterol 29mg Sodium 100mg Percent calories from fat 5%