Use the sweetest tangerines possible for this ice. The tiny clementines that appear around the end of the year in American markets are ideal for this recipe.
Prepare the basic mixture and cool to room temperature. Stir in the tangerine juice and freeze in an ice cream maker.
Pack the gelato in a cold container, press plastic wrap against the surface, and cover the container with a lid. Store in the freezer. Serve the gelato on the day it is prepared for best texture.
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