Rating: 5 stars
3 Ratings
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  • 2 star values: 0
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  • 4 star values: 0
  • 5 star values: 3

This creamy, brightly flavored dessert is delicious served with your favorite cookies, but for a more festive presentation, alternate scoops with vanilla ice cream and pour Champagne over the top.

Amy Machnak
This Story Originally Appeared On sunset.com

Gallery

Annabelle Breakey; Styling: Emma Star Jensen

Recipe Summary

freeze:
4 hrs
total:
1 hr
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Freeze in an ice cream maker according to manufacturer's directions. Transfer to a sealable container and freeze until firm, at least 4 hours.

  • Make ahead: Up to 1 week.

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