Peanut Butter Crunch

What is it?

Peanut butter is difficult in ice cream for the same reason it's easy on toast. It's roughly half fat, and that fat competes with the cream: too much and the base turns heavy and coats the mouth in a way that stops it tasting cold at all. The crunch is the counterweight. Something hard and dry running through a base this rich keeps a spoonful from being one continuous texture, which is the failure mode of every nut butter ice cream. Peanut is also the one nut flavour reading sweet and savoury at once, since roasting brings out both. In a range where most of the plain flavours pull a single direction, this one doesn't.