Drowned icecream with coffee-bean toffee

Original recipe from a really old newspaper cutting ... not sure of origin
Serves 4

Ingredients	Directions
250 g sugar 50 ml water	Stir sugar and water over heat. When the sugar has melted, stop stirring and allow the liquid to keep cooling and darken to a golden brown.
100 g coffee beans, lightly crushed	Lightly oil a tray and sprinkle with crushed coffee beans. Pour the caramelised sugar and water over the beans and allow the toffee to set and cool. Break up the toffee and crush it with a rolling pin or in a food processor until it is quite fine.
good quality vanilla or coffee icecream 2 tbsp coffee beans, finely ground 8 tbsp cognac or whisky	To serve, drop scoops of your favorite vanilla or coffee-flavored icecream into four tall parfait glasses. Sprinkle a teaspoon of crushed toffee and a teaspoon of finely-ground coffee over the icecream in each glass. At the last minute, or at the table, pour on the cognac or whisky.

Ingredients