Cheesecake Ice Cream
Yield: Makes about 2 Quarts

2 egg yolks
1 c. sugar,divided
1 c. half & half
2 (8oz.) pkgs. cream cheese
1/2 tsp. grated lemon rind
1/2 tsp. grated orange rind
1 Tbls. lemon juice
1/2 tsp. vanilla
1 pint plain yogurt
1 sugar ice cream cone, broken into tiny pieces, opt.

In heavy saucepan beat egg yolks with 1/2 c. sugar. Beat in half & half. Cook over low heat, stirring constantly, till just thick enough to coat back of a spoon. Do not boil. Remove from heat. Chill thoroughly.

Beat cream cheese till light. Add remaining sugar, lemon & orange rinds, lemon juice & vanilla. Continue to beat till smooth. (Optional sugar cone pieces may be added after this point, mixing in well to separate pieces & to stir throughout).

Freeze in flat trays, then beat with mixer or in food processor.