CHEESECAKE ICE CREAM

2 egg yolks
1 cup sugar, divided use
1 cup half and half
2 (8 oz.) pkgs. cream cheese, softened
1/2 tsp. grated lemon rind (optional)
1/2 tsp. grated orange rind (optional)
1 tbsp. lemon juice
1/2 tsp. vanilla
1 pint plain yogurt

In a heavy saucepan, beat egg yolks with 1/2 cup sugar; beat in half and half. Cook over low heat, stirring constantly, just until thick enough to coat the back of a spoon. Do not boil. Remove from heat; chill thoroughly.

Beat cream cheese until light. Add remaining sugar, lemon and orange rinds, lemon juice and vanilla, continuing to beat until smooth. Add yogurt and chilled egg yolk mixture; beat smooth.

Freeze in an ice cream freezer as directed by manufacturer. Or freeze in shallow trays, then beat with rotary beater or in food processor.

Makes about 2 quarts