Recipe: Toffee & potato crisps vanilla icecream

Proper Crisps are delicate. Perfect for coating icecream.

Ingredients:

4 large scoops French vanilla icecream

1 large cup Proper Crisps in Marlborough Sea Salt, lightly crushed

1/2 cup long thread coconut, lightly toasted

4 meringue nests, optional

Toffee: 1/2 cup sugar

1/2 cup water

Method:

Refreeze the scoops of icecream. When hard, roll in the crushed crisps and coconut. Freeze, until ready to serve.

To make the toffee, place sugar and water in a large, microwave-proof glass bowl. Microwave on high for 2 minutes.

Stir to dissolve sugar. Continue microwaving for 3-4 minutes until liquid is light golden. Remove - the toffee will continue to colour on standing.

Remove icecream from freezer. Place in meringue nests, if using. Drizzle with toffee. Serve immediately. Serves 4.