Tuesday, May 18, 2010

Cheesecake Frozen Yogurt

8 ounces Cream Cheese or Mascarpone cheese
1 teaspoon Lemon oil/ Extract
½ cup Plain or Vanilla Yogurt
1cup Half & Half
2/3 cup Sugar
½ pinch Salt
1 each Vanilla bean / extract


1. Cut cream cheese into eight cubes. Cut down the middle of vanilla bean and scrape seeds out

2. In a blender (best results) or food processor add cream cheese, half & half, sugar, lemon oil, salt and vanilla beans seeds in that order. Puree until silly smooth

3. Pour in bowl cover and chill in refrigerator for a minimum 2 hours

4. Place in Ice Cream Maker, freeze according to manufacturer's instructions

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