California Citrus With Vanilla Ice Cream And Sea Salt
20m prep 0s cook 20m ready
Fresh citrus supremes over vanilla ice cream, drizzled with olive oil and sprinkled with sea salt. A simple yet elegant winter dessert.
Nutrition (per serving, estimated)
Estimated based off 2 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 84.5 mg
- Iron: 0.07 mg
- Magnesium: 9.24 mg
- Phosphorus: 69.3 mg
- Potassium: 131 mg
- Zinc: 0.46 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 6 citrus fruits
- 3 cup vanilla ice cream
- extra-virgin olive oil
- flaky sea salt
Let's Cook
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Step 1.
Using a small sharp knife, cut the stem and blossom ends off each citrus fruit. Place the fruit on a cutting board with one flat side down, then cut off the peel and all white pith underneath in ½-inch strips, cutting in an arc around the flesh from top to bottom. You should have a glistening orb with white vertical stripes where the segments are still intact.
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Step 2.
Cut on either side of each white stripe to remove the individual segments (supremes). Discard any seeds you encounter. Repeat with all citrus fruits. You can supreme the citrus up to a day ahead and refrigerate the supremes, covered, until ready to serve.
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Step 3.
When ready to serve, scoop about ½ cup vanilla ice cream into each of six bowls. Pile the citrus supremes on top of the ice cream, drizzle with good-quality extra-virgin olive oil, and sprinkle with flaky sea salt.
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