In food processor purée the raspberries for about 1 minute or until smooth. Strain and discard seeds. Set aside
Combine the sugar and cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1 minute, stirring constantly. Remove from the heat
Stir in raspberry purée and corn syrup. Let the mixture cool completely. Combine the raspberry mixture and yogurt in a bowl; stir well. Cover and chill 8 hours
Pour raspberry mixture into a ice cream machine. Freeze according to manufacturer's instructions
