Weigh out the ingredients
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You'll need heavy cream, milk, sugar, salt, vanilla, and oranges.
Warm the ingredients
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In a large saucepan, combine the milk, heavy cream, sugar, vanilla, and salt. Place over low-medium heat and bring it to just shy of a simmer and the sugar has dissolved. Remove the saucepan from heat, and stir in the orange zest and juice. Place in the fridge to cool for at least one hour or until it’s below room temperature.
Add the mixture to your ice cream maker and churn according to the manufacturer’s instructions. At this point, the sherbet will be a soft-serve consistency and can be enjoyed immediately or frozen overnight for a thicker consistency.
Churn the sherbet
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To freeze overnight, add the sherbet to a freezer safe dish (I used a metal square baking pan) and smooth out the top into an even layer. Press plastic wrap up against the top and place in the freezer for at least 6 hours or overnight.
Freeze
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