Toffee and potato crisps with vanilla ice cream
Proper Crisps are delicate and are perfect for coating ice cream.
|4 scoops||Ice cream, French vanilla|
|½ cup||Coconut threads, long|
|4||Meringues, nests (optional)|
|1 cup||Potato chip, I used Proper Crisps in Marlborough Sea salt, lightly crushed|
- Refreeze the scoops of ice cream. When hard, roll in the crushed crisps and coconut. Freeze, until ready to serve.
- To make the toffee, place the sugar and water in a large, microwave-proof glass bowl. Microwave on high for 2 minutes. Stir to dissolve the sugar. Continue microwaving for 3-4 minutes until the liquid is light golden. Remove - the toffee will continue to colour on standing.
- Remove the ice cream from the freezer. Place in meringue nests, if using. Drizzle with the toffee. Serve immediately.