In a medium bowl, whisk together 2 cups of heavy cream, 1 cup of whole milk, and ¾ cup of granulated sugar until the sugar is completely dissolved.

Stir in 1 teaspoon of vanilla extract and 2 teaspoons of almond extract. Add ¼ cup of corn syrup and orange zest if desired, then mix until evenly distributed.

Gradually mix in blue food coloring, one drop at a time, until you achieve your desired shade.

Pour the blended mixture into an ice cream maker and churn according to manufacturer's instructions, about 20-25 minutes.

Transfer the churned ice cream into an airtight container, smoothing the top with a spatula. Freeze for at least 3-4 hours until firm.

Before serving, let the ice cream sit at room temperature for 5-10 minutes for easier scooping. Serve in bowls or cones.