makes about 1 quart
recipe from Sunset Magazine
- zest of 3 tangerines
- 3 cups tangerine juice (from about 20 tangerines), divided
- 3/4 cup sugar
- pinch of kosher salt
- 2/3 cup half-and-half
- 3 tablespoons Cointreau (optional)
Heat zest, half the juice, the sugar, and salt together in a small saucepan over medium heat until simmering and sugar has dissolved, about 5 minutes. Add remaining tangerine juice, stirring to combine. Transfer mixture to a bowl and chill until cold, about 30 minutes. Stir in half-and-half and, if you like, liqueur.
Freeze in an ice cream maker according to manufacturer’s directions. Transfer to a sealable container and freeze until firm, at least 4 hours.