Blood Orange-Curd Sundaes with Olive Oil and Sea Salt
A luxurious dessert featuring homemade blood orange curd served over vanilla ice cream, topped with whipped cream and finished with a drizzle of olive oil and flaky sea salt. The citrusy curd brings a perfect balance of sweet and tart flavors.
Ingredients
- •3 whole large eggs, room temperature
- •½ cup sugar
- •1 teaspoon vanilla extract
- •1 tablespoon finely grated blood orange zest
- •½ cup fresh blood orange juice
- •½ cup fresh lemon juice
- •¼ teaspoon kosher salt
- •½ cup chilled unsalted butter, cut into pieces
- •3 cups Vanilla ice cream
- •1 cup softly whipped cream
- •2 tablespoons olive oil
- •1 teaspoon flaky sea salt
Cooking Instructions
- 1.
Whisk eggs, sugar, and vanilla in a medium bowl until pale and thick, about 4 minutes. Bring blood orange zest and juice, lemon juice, and salt to a simmer in a small saucepan over medium heat. Whisking constantly, gradually add half of juice mixture to egg mixture, then whisk egg mixture into remaining juice mixture in saucepan. Reduce heat to medium-low and cook, stirring with a wooden spoon, until bubbles subside and mixture is thick enough to coat spoon, about 3 minutes.
7 min
- 2.
Off heat, whisk in butter a few pieces at a time, incorporating completely before adding more. Transfer curd to a medium bowl and press plastic wrap directly onto surface. Chill until cold, at least 3 hours.
180 min
- 3.
To serve, spoon ice cream into bowls and top with curd and whipped cream. Drizzle with oil and sprinkle with salt.
5 min
- 4.
Do ahead: Curd can be made 5 days ahead. Keep chilled.