In a saucepan on the stove, whisk together almond milk, cream and sweetener. Let it get hot but not boil.

In the meantime beat the egg yolks in a bowl. Take a cup of the hot liquid and whisk quickly into the eggs. 

Return this egg mixture back to the sauce pan and reduce heat to medium low. Cook until it thickens enough to coat the back of a spoon. This should take around 10 minutes.

Chocolate chocolate bar into pieces and place in a large bowl.

Strain liquid into the bowl with the chocolate. Whisk until chocolate is melted and blended. Let come to room temperature.

Mix in chocolate syrup and set into the refrigerator over night.

Melt the peanut butter in the microwave and pour over a wax paper covered cookie sheet. Set in the freezer over night and break into pieces right before using.

The next day pour chocolate mixture into your ice cream maker and follow the manufacturers directions.

Add the frozen peanut butter chunks at the end. 

Store in a shallow plastic container in the freezer. May have to let sit on the counter to soften before scooping.