Chill your tools: If using an ice cream maker, place the bowl in the freezer for at least 12–24 hours. Chill a metal mixing bowl for faster cooling later.

Warm the dairy: In a saucepan over medium-low heat, whisk together 1 1/2 cups heavy cream and 1 cup unsweetened almond milk. Heat until steaming, not boiling.

Sweeten and flavor: Whisk in 1/2–3/4 cup powdered erythritol or allulose (to taste), 1 teaspoon vanilla, and a pinch of salt until dissolved.

Add peanut butter: Whisk in 3/4 cup natural peanut butter until smooth. Reduce heat to low to keep it warm.

Temper the yolks: In a separate bowl, whisk 4 egg yolks. Slowly drizzle in 1/2 cup of the warm mixture while whisking constantly. Repeat with another 1/2 cup.

Cook the custard: Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly with a spatula, until it thickens slightly and coats the back of the spatula, about 5–7 minutes. Do not let it boil.

Strain and chill: Strain the custard through a fine-mesh sieve into the chilled bowl to remove any bits. Press plastic wrap directly on the surface and refrigerate until very cold, at least 3–4 hours or overnight.

Churn: Pour the cold base into your ice cream maker and churn according to the manufacturer’s directions, usually 15–25 minutes, until soft-serve consistency.

Optional mix-ins: Fold in a handful of sugar-free chocolate chips or chopped toasted peanuts.

Freeze to set: Transfer to a lidded, freezer-safe container. Press parchment onto the surface to minimize ice crystals. Freeze 2–4 hours until scoopable.

No-churn method: If you don’t have a machine, whip an extra 1/2 cup heavy cream to soft peaks. Gently fold the cold custard into the whipped cream, then freeze as above, stirring once or twice in the first 2–3 hours for better texture.