Blood Orange-Curd Sundaes with Olive Oil and Sea Salt
['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)']
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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