1/2 cup granulated sugar
2 1/2 cups heavy cream
Finely grate zest from 6 of the tangerines. Mix zest with sugar and half of the cream in a saucepan. Heat gently to dissolve the sugar, then let cool. Squeeze juice from all the tangerines and mix with the sweetened cream.
Whip remaining cream in a bowl until soft peaks form and fold into the sweetened, flavored cream. Pour the mixture into a container and freeze until firm, beating twice at hourly intervals.
About 30 minutes before serving, transfer the ice cream to the refrigerator. Serve decorated with tangerine peel shapes and fresh bay leaves.