In a heavy non-reactive (stainless steel or glass) saucepan, whisk together the almond milk, sweetener, ube powder, egg yolks, and salt. Heat over medium-high heat and stir until hot and smooth. Turn off heat and allow to cool to room temperature.
Pour cooled ube mixture into the jar of a blender. Add all remaining ingredients. Blend until smooth.
Prepare according to your ice cream machine's directions or follow these no maker directions. Once churned, store in an airtight container in the freezer for 3 to 6 months.
Allow to thaw a bit at room temperature (or nuke it in the microwave) until scoopable.
*You can omit the vegetable glycerin. Doing so will slightly reduce the sweetness and the resulting ice cream may have more ice crystals (not be as smooth).