31.   Return mixture to saucepan and bring to a boil.

32.   Return mixture to skillet.

33.   Return the mixture to the food processor.

34.   Return the mixture to the pot and place over moderate heat.

35.   Return the mixture to the saucepan, and place over medium heat.

36.   Then, return cornstarch mixture to sour-cream yogurt.

37.   Using a slotted spoon, remove the zest and spices, and return mixture to a boil.

38.   Whisk in some of the hot half-and-half, return this mixture to the pan and cook over barely simmering water, stirring constantly, until custard coats the spoon.

39.   Whisk in some of the hot half-and-half mixture, return this mixture to pan and cook over barely simmering water, stirring constantly, until custard coats the spoon.

40.   Whisk in some of the hot half-and-half mixture, return this mixture to the pan and cook over barely simmering water, stirring constantly until custard coats the spoon.