Cheesecake Ice Cream with Crumbled Macaroons

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
• 1/2 cup sugar
• 1 cup plain low-fat Greek-style yogurt or dairy sour cream
• 1 cup half-and-half
• 1-1/2 tsp. Passover vanilla extract
• 2 tsp. finely grated orange peel Safeway 1 lb For $0.79 thru 02/09
• 12 coconut or chocolate Passover macaroons, crumbled

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

philadelphia cream cheese, sugar, yogurt, passover vanilla, coconut

Taken from www.kraftrecipes.com/recipes/cheesecake-ice-cream-crumbled-macaroons-176225.aspx (may not work)