1. Prep Your Fresh Orange Goodness: First things first, grab those oranges! Give them a good wash. Then, carefully use a fine grater or microplane to zest about 2 tablespoons of the bright orange skin. Remember, we only want the colorful part, not the bitter white pith underneath. Next, squeeze your oranges until you have 3/4 cup of fresh orange juice. Set both the zest and juice aside. Using fresh zest and juice is absolutely key to getting that vibrant, authentic orange flavor in your delightful orange creamsicle ice cream.

2. Whisk the Sunny Yolks: In a medium-sized bowl, get ready to whisk! Combine your large egg yolks and granulated sugar. Whisk them together until the mixture turns a pale yellow color and looks wonderfully creamy. This step creates the essential foundation for your rich custard base, which will give our homemade orange creamsicle ice cream its luxurious smoothness.

3. Warm the Milk Infusion: Pour the whole milk into a medium saucepan. Add the reserved orange zest and a pinch of salt. Place the saucepan over medium heat. Gently heat the milk mixture until you see tiny bubbles just starting to form around the edges. It should be barely simmering. Be careful not to let it come to a full, rolling boil. This gentle warming helps to infuse the milk with that beautiful orange aroma.

4. Temper the Egg Yolks (The Gentle Blend): This next step is super important to prevent your egg yolks from scrambling! Slowly, and I mean slowly, pour about half of the hot milk mixture into your whisked egg yolk and sugar blend. Make sure you are whisking constantly as you pour. This gentle process warms up the egg yolks gradually. Once half is mixed, pour this warmed egg yolk mixture back into the saucepan with the remaining hot milk. Now, all your ingredients are together!

5. Cook the Custard to Perfection: Continue to cook the entire mixture over medium-low heat. You must stir it constantly with a wooden spoon or a heat-proof spatula. Keep stirring until the custard thickens enough to coat the back of your spoon. To check, run your finger across the spoon; it should leave a clear trail. This usually takes about 5 to 8 minutes. Do not let the mixture boil! This perfectly cooked custard is what will give your orange creamsicle ice cream its wonderfully rich and smooth texture.

6. Chill the Creamy Base: As soon as the custard is ready, take the saucepan off the heat. Pour the custard through a fine-mesh sieve into a large, clean bowl. This step removes the orange zest, giving you a perfectly smooth base for your orange creamsicle ice cream. Stir in the heavy cream, the fresh orange juice, and the vanilla extract. For faster cooling, place the bowl over an ice bath (a larger bowl filled with ice and a little water). Stir it every now and then until the mixture is completely chilled, which can take about 30-60 minutes. If you have more time, cover the bowl and refrigerate the base for at least 4 hours, or even better, overnight. A well-chilled base is the secret to truly amazing, perfectly set orange creamsicle ice cream.

7. Churn Your Way to Deliciousness: Once your ice cream base is thoroughly chilled, it’s time for the fun of churning! Pour the mixture into your ice cream maker’s frozen bowl. Churn it according to your ice cream maker’s instructions. This usually takes around 20 to 30 minutes. The result will be a soft-serve consistency, similar to a delicious soft-serve cone. This is when your orange creamsicle ice cream really starts to take shape!

8. The Final Freeze for Firmness: Carefully transfer the churned, soft orange creamsicle ice cream into an airtight container. To prevent any ice crystals from forming on the surface, press a piece of parchment paper or plastic wrap directly onto the top of the ice cream. Place the container in your freezer for at least 4 to 6 hours, or until it’s perfectly firm and scoopable. Now, your homemade orange creamsicle ice cream is ready to be enjoyed! Scoop it up and savor every delightful bite.