I put together this recipe from a lot of different sources and am quite happy with the results. It is very orange, like an intense creamsicle!
Makes 1 Litre
2 cups heavy cream
1/2 cup sugar
2 tablespoons orange zest
4 egg yolks
1 can frozen orange juice plus enough water to total 2 cups
1 teaspoon vanilla extract
2 teaspoons orange extract, optional
In a saucepan over medium heat, combine 1 1/2 cups of the cream with the orange zest, salt and sugar. Warm over medium heat, stirring occasionally.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine.
Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Set a large bowl over top of an ice bath. Pour the remaining cream into the bowl along with the orange juice, vanilla extract and orange extract. Set a fine mesh sieve over top.
Add the custard to the reserved cream, straining it through the sieve. Stir to combine.
Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.