2 egg yolks
1 c. sugar, divided
1 c. half and half
2 (8 oz.) pkgs. cream cheese
1/2 tsp. grated lemon rind
1/2 tsp. grated orange rind
1 tbsp. lemon juice
1/2 tsp. vanilla
1 pt. plain yogurt

In a heavy saucepan, beat egg yolks with 1/2 cup sugar; beat in half and half. Cook over low heat, stirring constantly, just until thick enough to coat the back of a spoon. Do not boil. Remove from heat; chill thoroughly.

Beat cream cheese until light. Add remaining sugar, lemon and orange rinds, lemon juice and vanilla, continuing to beat until smooth. Add yogurt and chilled egg yolk mixture; beat smooth. Freeze in an ice cream freezer as directed by manufacturer. Or freeze in flat trays, then beat with rotary beater or in food processor. Makes about 2 quarts. 16 servings.