Citrus Semifreddo The Easy Way

• 1/2 cup freshly squeezed lemon juice (from about 3- 4 lemons)
• 3/4 cup freshly squeezed orange juice (from about 2-3 oranges)
• 1 cup sugar
• 1 pound (about 3-4) tangerines, peeled, quartered, and seeded
• 3 tablespoons Grand Marnier
• 1 pint vanilla bean ice cream or frozen yogurt

1. In a medium saucepan, heat the orange and lemon juices, add sugar, and stir until sugar is dissolved.rnAdd tangerines, and simmer, covered, until tangerines are very tender, 25 to 35 minutes. Uncover and cook for a little longer to reduce the juice.
2. Strain through a fine sieve, pressing gently to extract most of the juice, reserving both fruit and juice.
3. In a food processor, combine tangerines and 1/2 cup juice. Puree 3 to 4 minutes. Add Grand Marnier, and process to combine. The puree should just hold its shape without being sticky; if necessary, work in a little more juice. Transfer to a large mixing bowl, cool to room temperature.
4. Meanwhile get the ice cream from the freezer to soften.rnWhen the ice cream is pliable, fold it into the tangerine mixture to combine. Place in the freezer for about 4 hours.rnTo serve, garnish with citrus fruit segments or candied orange reign.
5. The photo I took from the Images on internet.

freshly squeezed lemon juice, freshly squeezed orange juice, sugar, tangerines, grand marnier, vanilla bean ice cream

Taken from food52.com/recipes/12162-citrus-semifreddo-the-easy-way (may not work)