I came across this recipe for orange sherbet using satsuma oranges. Satsuma oranges may or may not be the same thing as mandarin oranges. All I'm going on is internet research. But the author of the recipe also recommended navel oranges or tangerines.
Sherbet contains more juice than cream (as opposed to ice cream, where cream wins). The sherbet was a nice forecast of the spring and summer months to come. My husband did not like the zest - too tangy - and I think the recipe would work fine without it.
adapted from Scoop Adventures
1 1/2 cups fresh orange juice (zest the fruits before juicing them)
1/2 cup sugar
1/8 teaspoon salt
Zest of 3 small or 2 large fruits
1/3 cup whole milk
1/3 cup heavy cream
In a small saucepan over medium heat, combine 3/4 cup orange juice, sugar, and salt. Heat until sugar dissolves, stirring occasionally. Remove from heat and pour into a medium bowl. Add zest. Stir in remaining orange juice, milk, and cream. Whisk to combine.
Cover bowl and place sherbet base in refrigerator to fully chill. Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over sherbet (to prevent ice crystals) and freeze until firm, at least 4 hours.