Cheesecake Ice Cream With Crumbled Macaroons

• 8 ounces philadelphia cream cheese
• 1/2 cup sugar
• 1 cup Greek-style yogurt plain low-fat, or dairy sour cream
• 1 cup half and half
• 1 1/2 teaspoons vanilla extract Passover
• 2 teaspoons grated orange peel finely
• 12 coconut macaroons or chocolate Passover macaroons, crumbled

1. Cut the cream cheese into pieces and place in a food processor or electric mixer. Add the sugar and process or mix at medium speed for 3-4 minutes or until well combined. Add the yogurt and blend it in thoroughly. Gradually add the half-and-half and blend it in thoroughly. Stir in the vanilla extract and orange peel.
2. Chill in the refrigerator for about 45 minutes or until cold. Freeze in an ice cream maker according to manufacturer's instructions. Just before the mixture is finally thick enough to store in the freezer, add the macaroon pieces and stir them in. Spoon into a container to freeze.

philadelphia cream cheese, sugar, sour cream, vanilla, coconut macaroons

Taken from www.yummly.com/recipe/Cheesecake-Ice-Cream-with-Crumbled-Macaroons-1176275 (may not work)