Create an ice bath by filling a large metal bowl with ice and water, then place another metal bowl in the bath and set aside.

In a medium saucepan mix together cream, almond milk and sweetener and put on medium heat. Stir until sweetener dissolves and mixture reaches 175F on an instant read thermometer.

Whisk egg yolks in a medium bowl. Temper the eggs by slowly adding 1 cup of the hot cream mixture into the whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously.

Cook until mixture reaches 180F on an instant read thermometer. Remove from heat and whisk in peanut butter until well combined.

Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 3 hours.

Stir in the vodka and vanilla extract. Sprinkle with xanthan gum and whisk vigorously to combine. Pour custard into the canister of an ice cream maker and churn according to manufacturer's directions which generally takes 20-25 minutes.

Finish by gently adding chocolate sauce by the spoonful to mix in and create a marbled effect. You can serve right away as soft serve, or spoon into containers and freeze. Will fill six 1/2 cup popiscle molds with enough left over for a two cup container.