Spread a third of the vanilla cream over the base. Spoon over half of the peanut butter emulsion. Sprinkle with the crunchy bits. Add another third of the cream, the rest of the peanut butter mixture and more crunchy bits, then cover with the remaining cream. Cut through the whole mixture with a knife or skewer in figure-of-eight motions to create the marbling.

Press cling film directly onto the surface of the ice cream so it touches the cream itself. This stops air getting in and prevents ice crystals from forming. Put the mould in the freezer to set for at least 6 hours, but ideally overnight.

Before serving, take the mould out of the freezer and let it sit on the kitchen counter for 5 to 10 minutes. The ice cream will soften up nicely, letting you scoop neat balls or slice it easily into portions.