TANGERINE DREAM WITH CHOCOLATE SAUCE

3 tablespoons grated tangerine zest
1 1/2 cups sugar
1 cup water
3 cups fresh tangerine juice
1/4 cup lemon juice
3 cups heavy (whipping) cream, divided use
8 ounces dark chocolate, broken into pieces
Slivered, toasted almonds, for garnish

Combine zest, sugar and water in a saucepan and boil for 20 minutes.

Stir in the tangerine and lemon juices. Remove from heat and allow to cool to room temperature.

Stir in the 2 cups of heavy cream.

Freeze in an ice cream maker according to the manufacturer's directions. Or, freeze the mixture in a shallow baking pan until firm, about 6 hours.

Transfer it to a food processor and pulse until mixture is smooth. Refreeze for 4 hours, preparing the chocolate sauce before the 4 hours have elapsed, then process again to a smooth consistency.

Serve immediately with chocolate sauce and toasted almonds.

TO MAKE THE CHOCOLATE SAUCE:
Bring the remaining 1 cup of heavy cream to a simmer. Place the broken chocolate pieces in a food processor and grate them. With the blade running, pour in the cream and process until the sauce is smooth. Cool to room temperature before serving, or refrigerate. Warm slightly to pouring consistency, if necessary.

Serves 6
Source: Citrus Essentials by Marilyn Noble