Combine cream, almond milk and minced ginger in medium saucepan over medium heat. Bring to just a simmer, then remove from heat, cover and let steep 30 minutes.
Return to medium heat and stir in sweeteners until it dissolves and mixture reaches 165F on an instant read thermometer.
Whisk egg yolks, ground cinnamon, ground ginger, ground cloves and salt in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously.
Cook until mixture reaches 170F on an instant read thermometer.
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.
Once the cream mixture is chilled, stir in 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.
Once churned, transfer to a large, airtight container and press plastic wrap flush to surface. Freeze until firm but not rock hard, about 2 hours.