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

Directions;

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