Blood Orange-Curd Sundaes with Olive Oil and Sea Salt

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. 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. 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. 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. 4.

   Do ahead: Curd can be made 5 days ahead. Keep chilled.