Step 1

Put all ingredients - except for the orange juice - together in a sauce pan, turn on the heat and - while stirring - bring the ice cream base it up to about 82-85º Celsius/179-185º F (Some would settle already for a temperature in the region of 77-82º C/170-179º F, although this depends on how thoroughly you want to pasteurise your ice cream base).

Step 2

Once the ice cream base has reached the desired temperature, take it off the heat, add the orange juice and let cool down (and, preferably, chill in the fridge).

Step 3

Once the ice cream base is cool/chilled, churn it in your ice cream machine according to instructions, or still-freeze (using your freezer only: see the special post on good advise on this).

Step 4

Once churned, store in a freezer-safe container, and cover with plastic film and lid.