In a large glass or stainless steel bowl, whisk together the egg yolks, salt, and xanthan gum; set aside.
In a large saucepan, scald the almond milk and cream without stirring. You know it has heated enough when bubbles begin to form around the edges of the liquid.
Remove the milk/cream mixture from the heat and slowly pour it into the egg mixture, whisking the egg mixture constantly and quickly as you pour to prevent the eggs from coagulating.
Return the mixture back to the saucepan, add the 1/3 cup xylitol or erythritol, and cook over medium-high heat, stirring often if not constantly, until it begins to thicken. It should reach the consistency of thin gravy. To test if it is thick enough, dip a metal spoon in it. If the mixture lightly coats the spoon without running off, it's done.
Remove from the heat and stir in the glycerine or sweet blend, maple flavoring, and vanilla extract.
Pour into a large glass or metal bowl, cover, and place in the refrigerator until completely cooled (I usually leave it in overnight).
Meanwhile, bake some bacon in the oven until crispy by following these directions. Once done and still hot, carefully pat with paper towels to remove as much of the excess fat as possible. Let cool.
After the bacon has cooled, crumble or cut it into bits. Refrigerate in an airtight container until ice cream batter is ready.
Once the ice cream batter has cooled (it should be pretty thick, like refrigerated gravy would be), make the ice cream. If you have an ice cream maker, then pour the mixture into it and churn as the maker's directions detail. Add the bacon bits about halfway through churning.
If you do NOT have an ice cream maker, follow these directions for making ice cream without one. Add the bacon bits when the ice cream is about half frozen.