Slice open vanilla bean and add to pot.Of using vanilla extract, add vanilla at the same time as heavy cream.
When almost simmering, slowly add a half cup of hot milk to eggs, whisking quickly.
Add tempered eggs to pot and whisk quickly.
Cook on low for 3 minutes. Remove from heat.
Pour through fine mesh strainer to remove any cooked egg particles, and vanilla bean.
Cool before adding heavy cream and vanilla extract,if using.
Divide into 2 bowls. Add orange juice concentrate and orange flavoring to one bowl.Stir and taste.Add more, if necessary, until taste is to your liking.
Chill in refrigerator four hours or overnight,before freezing in your ice cream maker.Freeze plain vanilla first.Remove to container and place in your freezer.Freeze orange mixture.Swirl into vanilla, or Freeze in separate container.