Blood Orange-Curd Sundaes with Olive Oil and Sea Salt
From the kitchen of CarlySilky blood orange curd, brightened with lemon, sprawled over vanilla ice cream and crowned with whipped cream. The citrus is tart and sophisticated, the butter-rich curd luxurious. Finish with a drizzle of good olive oil and flick of sea salt.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 13 large eggs, room temperature
- 11/2 cup sugar
- 11 teaspoon vanilla extract
- 11 tablespoon finely grated blood orange zest
- 11/2 cup fresh blood orange juice
- 11/2 cup fresh lemon juice
- 11/4 teaspoon kosher salt
- 11/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1Vanilla ice cream
- 1softly whipped cream
- 1olive oil
- 1and flaky sea salt (for serving)
Instructions
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.
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.
To serve, spoon ice cream into bowls and top with curd and whipped cream. Drizzle with oil and sprinkle with salt.
Do ahead: Curd can be made 5 days ahead. Keep chilled.