Combine the cream, milk, vanilla, and orange zest in a medium saucepan and bring to a boil over medium heat.
In a bowl, combine the sugar and yolks, whisking until lemon-colored. Whisk about ¼ cup of the hot milk mixture into the yolks to temper them, then add ¼ cup more and whisk again. Then add the remainder of the hot mixture into the eggs, whisking well, before pouring the rest of the tempered mixture back in the pot. Cook the mixture over medium heat until it begins to thicken, stirring all the while with a rubber spatula so the base does not burn.
Strain the mixture into a container and cool it in an ice bath. Once the base is cold, pour the mixture into an ice cream machine to freeze according to the machine’s instructions.
Once the ice cream is nearly ready, strain the cranberries from the liquid. When the ice cream is ready, fold in the plumped cranberries and then set the container in the freezer until ready to use.