Step 1

Place the heavy cream, sweetened condensed milk, 2 oz of the orange juice concentrate, salt, and vanilla in the bowl of your stand mixer (or in a large bowl if using a hand mixer).

Step 2

Save the rest of the sweetened condensed milk for another use (it's good in coffee!)

Step 3

Whip until the mixture is nice and thick but nowhere near even soft peaks. Whisk should leave tracks in your cream, and the cream should mound just a little in the bowl before sinking back in somewhat. See Video for texture if you're unsure.

Step 4

Pour 10 oz of your mixture into another bowl.

Step 5

To that bowl, add 3.5 oz orange juice concentrate and a couple of drops of orange food coloring. Whisk to combine evenly.

Step 6

Alternate pouring the main base and the orange base into your container. Swirl the two together a bit with a knife, making sure to leave plenty of white and orange streaks.

Step 7

Freeze at least 6 hours and preferably overnight.

Step 8

Store in a sealed container. You can press plastic wrap down onto the surface of the ice cream to prevent any off flavors from your freezer.