Fit two layers of cheese cloth over a medium sized bowl (or a sieve lined with cheesecloth). I secured the cheese cloth by putting a rubber band around the edge of the bowl, making sure there was room in between the cheesecloth and the bottom of the bowl for yogurt to drain. Pour the yogurt into the lined bowl cover with plastic wrap, and refrigerate for 2-8 hours to drain. Discard the liquid* (or save for smoothies), and measure out 1 1/4 cups of the strained yogurt*; set aside.

Mix about 3 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the softened or room temp cream cheese in a medium bowl until smooth.

Fill a large bowl with ice and water.

Combine the remaining milk with the cream, sugar, ginger slices, and corn syrup in a medium saucepan. Slit the vanilla bean length-wise and scrape out the seeds into the cream mixture, then add the vanilla bean to the pot as well.

Bring to a boil of medium high heat and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch mixture.

Return the mixture to a boil over medium hight heat and cook, stirring, until slightly thickened, about 1-2 minutes. Remove from heat. Using a slotted spoon remove the 3 ginger slices and the vanilla bean pod from the mixture and discard.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the 1 1/4 cup of strained yogurt and blend well.

Pour the yogurt mixture into a 1 gallon ziplock freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour the frozen yogurt into your ice cream maker and spin until thick and creamy (about 20-30 minutes depending on your machine).

Pack the frozen yogurt into a storage container, press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, about 4 hours.