Bring a medium saucepan set over medium heat to simmer, then place the bowl with the egg yolk mixture on top of it, ensuring that the bottom of the bowl doesn't touch the water. Keep whisking the mixture for 5-10 minutes until it becomes really frothy and bubbly. You know the mixture is ready when it coats the back of the spoon. Remove from the heat and allow it to cool slightly.

Stir in the melted peanut butter into the egg yolk mixture, followed by the vanilla extract and whisk well to combine. Pour the mixture into a freezer-friendly container, then tap it a few times against the surface to release the air bubbles. Allow it to cool completely, then cover the top with clingfilm and place in the freezer for a minimum of 6 hours or overnight.

Remove the ice cream from the freezer about 15 minutes before serving, scoop & enjoy!

Reserve some of the peanut butter and add peanut butter swirl into your ice cream. When pouring the ice cream into the container, pour half of the mixture in, then swirl the peanut butter layer and finish by pouring the remaining ice cream mixture on top.

Add chopped, roasted peanuts into the ice cream mix, or serve scoops of ice cream with a sprinkle of roasted, chopped peanuts on top.

Enhance the peanut butter flavour by adding some mini peanut butter cups into the ice cream mix before freezing it.

Why not try adding some sea salt flakes? Adding a sprinkle of sea salt flakes on top of your ice cream will enhance that peanut butter flavour even more!

Drizzle some melted chocolate or Lyle's Golden Syrup on top for an even more delicious ice cream