This recipe is from Tastes Better Than Scratch
I made some modifications that I'll note
2 ¼ cups fresh squeezed orange juice (6-8 oranges) (to fit my ice cream maker I did 1 1/2 cups juice)
1 1/2 Tablespoons lemon juice (or substitute)
3/4 cup granulated sugar (or more if needed, if oranges are not overly sweet) (I did 1/2 cup)
2 cups heavy cream
1 Tablespoon orange Jello* (I did't have jello so I added 1 TBS of Orange Juice concentrate)
Add orange juice, lemon juice and sugar to a mixing bowl and stir well to combine. Taste and add a little more sugar if it’s not sweet enough. Whisk in cream and orange Jello.
Freeze/churn according to ice cream maker instructions. *If using a modern electric ice cream maker (that doesn’t require ice/salt) freeze the bowl of the ice cream maker overnight and refrigerate the liquid mixture for several hours (or overnight), before churning. Both need to be completely chilled.
Store in the freezer for 1-2 weeks, in an airtight container with a piece if plastic wrap against the surface to help keep it from crystalizing.
You can substitute lemon or lime juice - adjust the sugar
