Toffee and potato crisps with vanilla ice cream

Proper Crisps are delicate and are perfect for coating ice cream.

Ingredients

4 scoops	Ice cream, French vanilla (Main)
½ cup	Coconut threads, long
4	Meringues, nests (optional)
1 cup	Potato chip, I used Proper Crisps in Marlborough Sea salt, lightly crushed

Toffee

½ cup	Sugar
½ cup	Water

Directions

1. Refreeze the scoops of ice cream. When hard, roll in the crushed crisps and coconut. Freeze, until ready to serve.
2. 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.
3. Remove the ice cream from the freezer. Place in meringue nests, if using. Drizzle with the toffee. Serve immediately.