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In a bowl, mix together the sugar and orange zest. Use your hands to rub them together until the sugar is fragrant and tinted orange.
Whisk in the heavy cream and vanilla until smooth.
Pour the mixture into a saucepan over low heat and bring to a gentle simmer.
Remove from heat and immediately stir in the orange juice.
Strain the mixture through a fine mesh sieve into a bowl to remove the zest.
Cut two oranges in half, scoop out the insides, and pour the cream mixture into each hollowed-out orange half (or use ramekins if preferred).
Refrigerate for at least 4 hours or overnight until set.
Garnish with a mint sprig before serving, if desired.