Marion’s MasterChef Ice Cream Dupe Recipe | Marion's Kitchen

Ingredients

• Hot & Numbing Ice Cream
• 1 tub vanilla ice cream, softened slightly
• 1 tsp fine red/green Sichuan pepper powder
• 1 1/2 tsp medium-mild fine chilli powder
• 1 tsp Marion’s Kitchen Crispy Chilli Oil (oil only)
• 1/2 tsp fine sea salt
• Yuzu Chilli Marmalade
• 1/2 cup Korean yuzu marmalade
• 1-2 bird’s eye chillies, finely sliced
• 2 tbsp water
• Biscuit Base
• 150 g malt biscuits
• 50 g salted butter, melted
• Extra / Garnish
• Chilli oil

Instructions

1. 1

   First, make the hot and numbing chilli syrup. Add water (30 ml) and sugar (50 gram) to a small saucepan over low heat. Stir until the sugar has dissolved.

2. 2

   Add the chilli powder, Sichuan pepper powder and sea salt. Stir for 30 seconds to 1 minute, or until the mixture is fragrant and slightly syrupy.

3. 3

   Remove from the heat, then stir through the Marion’s Kitchen Crispy Chilli Oil, using only the oil part. Strain the syrup mixture through a very fine strainer to remove any gritty spices. Set aside to cool completely.

4. 4

   Place the malt biscuits in a plastic bag or ziplock bag. Use a rolling pin or heavy pan to gently bash them into rough, small pieces. You want some crumbly bits and some chunkier pieces for texture.

5. 5

   Transfer the crushed biscuits to a bowl. Add the melted butter and mix until the biscuit pieces are lightly coated.

6. 6

   Divide the buttery biscuit mixture between serving glasses or sundae bowls.

7. 7

   Place the softened vanilla ice cream in a large bowl or jug. Add the cooled hot and numbing chilli syrup, then gently fold until evenly combined. Try not to overmix, as you want the ice cream to stay thick and creamy.

8. 8

   Return the ice cream to the freezer for 20-30 minutes, or until scoopable.

9. 9

   Scoop the hot and numbing ice cream over the biscuit base.

10. 10

    To make the yuzu chilli sauce, place the Korean yuzu marmalade, sliced bird’s eye chillies and water in a small saucepan over low heat.

11. 11

    Stir for 2-3 minutes, or until glossy and slightly loosened. Remove from the heat and allow to cool slightly.

12. 12

    Spoon the yuzu chilli sauce over the ice cream, drizzle over the with crispy chilli oil and sprinkle with salt flake (if needed).

13. 13

    Serve immediately and enjoy.