Cheesecake Ice Cream

• 1/2 cup plain full-fat Greek-style yogurt
• 4 oz. (1/2 of 8-ounce pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• Pinch of salt
• Juice of one lemon (approx. 2 teaspoons)
• 1 tsp. vanilla
• 1 cup whole milk
• 1 cup heavy whipping cream (can substitute half-and-half to reduce the fat)

1. Prep ice cream maker according to instructions (Mine requires freezing the canister for 24 hours prior.)
2. In a large bowl, whisk together the yogurt, cream cheese, sugar, salt, lemon juice and vanilla until smooth.
3. Stir in milk and heavy cream (or half-and-half).
4. Pour into ice cream maker and follow instructions.
5. Great eaten the first day, even better the next!

full, philadelphia cream cheese, sugar, salt, lemon, vanilla, milk, heavy whipping cream

Taken from www.kraftrecipes.com/recipes/cheesecake-ice-cream-184456.aspx (may not work)