Blood Orange Curd Sundaes With Olive Oil And Sea Salt Recipes

BLOOD ORANGE-CURD SUNDAES WITH OLIVE OIL AND SEA SALT RECIPE

Blood Orange-Curd Sundaes with Olive Oil and Sea Salt Recipe image

Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 large eggs, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 tablespoon finely grated blood orange zest
1/2 cup fresh blood orange juice
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Vanilla ice cream, softly whipped cream, olive oil, and flaky sea salt (for serving)

Steps:

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.

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