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This makes about 1 litre, you can halve the ingredients to make less, don't forget about expansion when freezing liquids though !
It's basically 600ml double cream ( or clotted cream as I used for better colour and flavour).
280gms Caster Sugar.
About 9 generous teaspoonfuls of crunchy (you can use smooth) peanut butter.
Put all into a large bowl and mix up, you know it's done when the sugar does not scrape on the bowl any more and all the peanut butter and cream have blended.
Put into a container ( I used microwaveable chinese-type plastic tubs, half full to allow for expansion on freezing) and freeze overnight.