Orange Ice Cream

1 1/2 cups heavy whipping cream
1/2 cup half-and-half
2 cups freshly squeezed orange juice, strained to remove the pulp
1/2 cup granulated white sugar, or to taste
1 T fresh lemon juice
1 T orange zest (optional)
1 teaspoon pure vanilla extract

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 an 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.

Makes about 3 cups.

Note: Half-and-half is a mixture of cream and whole milk and contains 10-12% butterfat. Heavy cream or heavy "whipping" cream contains 36-40% butterfat.