Place cream in small bowl. Scrape in seeds from vanilla bean; add bean. Mix in 2 tablespoons sugar. Cover bowl and refrigerate vanilla cream for at least 2 hours or overnight.
Combine tangerine juice and 2/3 cup sugar in 8-inch square metal baking pan; whisk until sugar dissolves. Freeze 1 hour; stir well. Cover and freeze until solid, at least 3 hours or overnight.
Spoon 2 tablespoons vanilla cream into each of 6 bowls or Martini glasses. Using fork, scrape granita into flakes. Mound granita into glasses and serve.
