Orange Ice Cream: In a large bowl or measuring cup combine all the ingredients. Cover and place in the refrigerator until it is completely cold (several hours or overnight). 

Transfer the mixture to the container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard, place in the refrigerator for about 30 minutes before serving so it can soften.

Makes about 3 cups (720 ml).

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Orange Ice Cream:

1 1/2 cups (360 ml/grams) heavy whipping cream

1/2 cup (120 ml/grams) half-and-half cream

2 cups (480 ml/grams) freshly squeezed orange juice (strain to remove pulp) (I used mandarin oranges - about 3 pounds (1.4 kg))

1/2 cup (100 grams) granulated white sugar  (or to taste)

1 tablespoon freshly squeezed lemon juice

1 tablespoon orange zest (optional)

1 teaspoon (4 grams) pure vanilla extract

Note:  Half and Half Cream is a mixture of cream and whole milk and contains 10 - 12% butterfat.

Heavy Cream or Heavy "Whipping" Cream contains 36 - 40% butterfat.