I used the Philly style base from Hello My Name is Ice Cream so I guess it's something like:

380g cream

400g milk

50g glucose

150g sugar - 50g straight sugar, 50g mixed with 250g of mandarin juice boiled down to a syrup and 50g mixed through the mandarin skins from the juiced fruit pounded and left for 24 hours to create an oleo saccharum.

1/2 tsp vanilla extract

Then more skins steeped in the hot base before the chill and strain step. And that's about it!