Add 1/2 cup heavy cream and vanilla to a large bowl with a mesh strainer set on top. Set aside.
Add milk, remaining 1 cup heavy cream, sugar and salt to a medium saucepan. Cook, stirring occasionally, over medium-low heat until sugar has dissolved and mixture is steaming.
In a small bowl, whisk yolks, continue to whisk while slowly adding warm milk mixture into bowl. Pour egg mixture into saucepan. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula. Pour through mesh strainer into reserved 1/2 cup heavy cream. Stir in freshly squeezed orange juice and optional red food color. Cool to room temperature, cover and refrigerate until thoroughly chilled, roughly 4-6 hours or overnight.
Churn according to manufacturer's directions. Transfer ice cream to a freezer safe container, freeze until firm.
Recipe serves roughly 4-6, yields 1 quart.An original recipe from Baked by Rachel