Fresh Tangerine Ice

In 2-quart saucepan, heat 1 cup tangerine juice, the sugar, corn syrup, and tangerine rind over low heat, stirring constantly, until sugar dissolves. Stir juice mixture into remaining 2 cups tangerine juice. Cover and refrigerate until cold--about 2 hours. Pour tangerine-juice mixture into container of an ice-cream maker. Freeze into an ice following manufacturer's directions. Transfer tangerine ice to storage container, cover, and freeze until firm--about 4 hours. Before serving, let tangerine ice stand at room temperature 15 minutes so that it will be easier to scoop. With ice-cream scoop or spoon, scoop small balls of ice into chilled serving bowls.