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In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring frequently, until the sugar is completely dissolved. Do not let it boil.
Remove the saucepan from heat and stir in the orange zest, fresh orange juice, vanilla extract, and a pinch of salt. Mix well.
Pour the mixture into a large bowl and let it cool to room temperature. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm.
Serve the orange ice cream in bowls or cones and enjoy!
Prep Time: 15 minutes | Chilling Time: 2 hours | Churning Time: 30 minutes | Freezing Time: 4 hours | Total Time: 6 hours 45 minutes
Calories per serving: Approximately 250 kcal | Servings: 6 servings
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