Spread a third of the vanilla cream over the bottom. Spoon over half of the peanut butter emulsion. Sprinkle with crunchy bits. Add another third of the cream, the rest of the peanut butter mixture and the crunchy bits, then cover with the remaining cream. Use a knife or skewer to swirl the mixture into figure-eight patterns.

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

Before serving, take the container 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 easily scoop it into neat balls or simply slice it.