Sugar-Free Peanut Butter

Steps

1. Whisk 60 g smooth peanut butter55 ml smooth peanut butter¼ cup smooth peanut butter90 g smooth peanut butter85 ml smooth peanut butter⅓ cup smooth peanut butter, 70 g sugar-free sweetener90 ml sugar-free sweetener¼ cup + 2 tbsp allulose or a 1:1 granulated sweetener105 g sugar-free sweetener130 ml sugar-free sweetener½ cup + 1 tbsp allulose or a 1:1 granulated sweetener, 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a large bowl.
2. Whisk in 250 ml whole milk250 ml whole milk1 cup + 1 tbsp whole milk375 ml whole milk380 ml whole milk1⅔ cups whole milk a little at a time until smooth, then whisk in 100 ml whipping cream100 ml whipping cream¼ cup + 3 tbsp heavy cream150 ml whipping cream150 ml whipping cream⅔ cup heavy cream.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
5. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Top with chopped roasted peanuts.