The orange curd needs to be made a day ahead or at least 4 hours before you make the ice cream so that it can chill and thicken. Have it ready before you begin.

Set the whipping cream, sweetened condensed milk, vanilla salt and orange zest in a food processor (you can also do this with a hand mixer or in a stand mixer).

Process on high for about 3-5 minutes, until the cream thickens. It’ll still be a little runny (not like whipped cream) but thick, see the video for reference.

In your ice cream container, set about ¾ cup of the whipped cream mix then add a quarter of a cup of orange curd on top. Gently swirl the mix a bit then repeat with ¾ cups whipped cream and ¼ cup of curd. Keep doing this until you’ve used up the full curd recipe and all the whipped cream mix.

Set in the freezer for at least 8 hours to chill.

The ice cream will be rock hard when you pull it out of the freezer but give it about 5 minutes at room temperature and you’ll be able to scoop it smoothly.