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Mix about 3 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese in a medium bowl until smooth. Fill a large bowl with ice and water. Combine the remaining milk, cream, honey, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from heat, add the rosemary and lemon zest, and let steep for 20 minutes. Remove the rosemary and zest with a slotted spoon. Taste the mixture; if it's not sweet enough, add some more honey (I ended up adding about another tablespoon). Gradually whisk in the cornstarch mixture and return the mixture to a boil over medium-high heat. Cook, stirring until slightly thickened, about 1 minute. Remove from heat. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the yogurt and blend well. Pour the mixture into a 1-gallon Ziploc 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 base into the frozen canister and spin until thick and creamy. Pack the frozen yogurt into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
