CANDIED TANGERINE CHOCOLATE ICE CREAM

Steps:

• With a sharp knife, score each tangerine, cutting peel into four wedge-shaped sections. Loosen and remove peel from each with a spoon (save fruit for another use)., Place tangerine peels in a large heavy saucepan; cover with cold water. Bring to a boil. Cover and cook for 10 minutes. Drain and repeat. Cool for 5 minutes. Carefully scrape off excess pulp from peel., In another saucepan, combine 2 cups sugar and water; cook and stir over medium heat until sugar is dissolved. Add tangerine peels. Bring to a boil. Reduce the heat; simmer, uncovered, for 30 minutes or until tangerine pieces are transparent, stirring occasionally., Using a slotted spoon, transfer candied peel to a wire rack placed over a baking pan. Let stand for 1 hour. Toss candied peel in remaining sugar. Let stand for 8 hours or overnight., Meanwhile, in a microwave, melt baking chips; stir until smooth. Cool to room temperature. In a large heavy saucepan, heat milk and 1/2 cup sugar until bubbles form around sides of pan. In a small bowl, combine the egg yolks, melted chocolate and remaining sugar. Whisk a small amount of hot mixture into chocolate mixture. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., For bark, line a 15x10x1-in. pan with foil; set aside. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in cranberries. Spread into prepared pan. Chill until firm., Chop bark into small pieces; finely chop candied peel. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; stir in 1 cup chocolate bark and 1/2 cup candied peel. Freeze for 2-4 hours before serving. Serve with remaining candied peel and bark.