2 eggs
1 cup water
1 (12 ounce) package frozen chopped spinach - thawed, drained and chopped
2 tablespoons lemon juice
1 pint vanilla yogurt
2 cups milk
1 (12 ounce) package cream cheese, cubed
1 cup white sugar
1 1/2 cups shredded Swiss cheese
In a large saucepan, bring water to a boil. Add eggs and whisk briefly, stirring constantly. Remove from heat.
In a small saucepan, refrigerate spinach and lemon juice. Drain spinach and stir into egg mixture. Set aside to cool.
In a large bowl, beat cream cheese, 1 cup sugar, shredded Swiss cheese, and 1 1/2 cup milk together well enough to combine. Mix egg mixture with milk and spread mixture over spinach mixture. Cover saucepan with lid of plastic wrap. Let cool slightly. Pour ice cream over cream mixture and seal plastic wrap. Refrigerate for at least 3 hours or overnight.