Farmers' Market Sundae

1. Toss the berries with the sugar, honey, and wine in a bowl and let sit for at least 30 minutes and up to 6 hours, to macerate. The berries will create their own lovely syrup. 
2. To assemble the sundaes: Divide the macerated fruit among 6 plates (or assemble the sundaes in wide-mouthed Mason jars). Place 2 small scoops of Frozen Yogurt on top of the fruit, then garnish each sundae with a large dollop of Whipped Cream and an herb sprig.

Lemon Syrup:

1. Advance Prep:
2. For the frozen yogurt base:
3. Fit a sieve over a bowl and line it with two layers of cheesecloth. Pour the yogurt into the sieve, cover with plastic wrap, and refrigerate for 6 to 8 hours to drain. Discard the liquid, and measure out 1 1/4 cups of the drained yogurt; set aside.
4. Prep:
5. For the lemon syrup:
6. Using a vegetable peeler, remove the zest in large strips from 1 lemon; reserve for the frozen yogurt (leave the lemon zest in large strips so it's easier to strain out later). Juice enough of the lemons to make 1/2 cup.
7. Combine the lemon juice and sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and let cool. 
8. Lemon Syrup pairs well with: Cherry pie, dark chocolate.
9. For the frozen yogurt base:
10. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
11. Whisk the cream cheese in a medium bowl until smooth.
12. Fill a large bowl with ice and water.
13. Cook:
14. Combine the remaining milk, the cream, sugar, corn syrup, and lemon zest in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
15. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
16. Chill:
17. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved 1 1/4 cups yogurt and the lemon syrup and whisk until smooth. 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.
18. Freeze:
19. Remove the zest from the frozen yogurt base. Pour into the frozen canister and spin until thick and creamy.
20. 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.

Whipped Cream:

1. Chill a large metal or glass bowl in the refrigerator for at least 15 minutes; it should be cold to the touch. Add the cream, sugar, and vanilla to the chilled bowl and whip by hand mixer. Use immediately, or refrigerate for up to 1 hour.