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Blood Orange–Curd Sundaes with Olive Oil and Sea Salt

Blood Orange–Curd Sundaes with Olive Oil and Sea Salt

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

Ingredients

  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely grated blood orange zest
  • ½ cup fresh blood orange juice
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces
  • Vanilla ice cream, softly whipped cream, olive oil, and flaky sea salt (for serving)

Recipe Preparation

  • 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.

Nutritional Content

Calories (kcal) 380 Fat (g) 27 Saturated Fat (g) 16 Cholesterol (mg) 200 Carbohydrates (g) 31 Dietary Fiber (g) 0 Total Sugars (g) 29 Protein (g) 5 Sodium (mg) 180Reviews SectionWhat an excellent idea. Use the best olive oil you can find, and high quality crunchy salt (I used Maldon). I also topped it with toasted hazelnuts for even more texture. I don’t know why this recipe has such poor ratings.


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