3/4cupgranulated sugar (or more if needed, if oranges are not overly sweet)
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.
*Makes about 4 cups of ice cream.Jello: You could substitute ½-1 teaspoon orange oil, in place of Jello. (When I reached out to Judy, she said she now prefers orange oil, for flavor).Cream: You could substitute half and half but the ice cream wont be as thick and creamy. Variations:
Lemon ice cream: replace orange juice with lemon juice. Add additional sugar to sweeten, to taste. Add zest from lemon. Replace orange jello with lemon jello. Lime ice cream: replace orange juice with lime juice. Add additional sugar to sweeten, as needed, to taste. Add zest from lime. Replace orange jello with lime jello.
Ice Cream Maker: I used this Cuisinart Ice Cream Maker to test this recipe. To make without an Ice Cream Maker: Divide cold ice cream mixture between two gallon zip lock bags (I also like to double bag them for extra protection). Place the bags in a large bowl or container that has a lid. Fill the bowl, around the bags, with ice and some ice cream rock salt. Secure the lid to the container. Shake well (get the kids to help!) for at least 20 minutes, until thickened. Return to freezer for a few hours, until set.