Set the sliced peaches in a bowl and toss with the Bocha Sweet and the lemon juice. Let sit 30 minutes to macerate and release their juices, then mash up with a potato masher or large fork. They should be well mashed but a few small bits and pieces are okay.
Set a medium bowl over an ice bath and set aside.
In a large saucepan over medium low heat, combine the cream, almond milk, and Swerve. Bring to just a simmer, stirring frequently to dissolve the sweetener.
In another bowl, whisk the egg yolks with the salt until smooth. Slowly pour about 1/2 cup of the hot cream into the yolks to temper, whisking continuously. Then slowly pour the egg yolk mixture back into the saucepan, whisking continuously.
Continue to cook, whisking continuously, until the mixture reaches 170F on an instant read thermometor, and/or thickens enough to coat the back of a wooden spoon. Remove from the heat and quickly pour into the bowl over the prepared ice bath.
Let cool 10 minutes, then whisk in the mashed peach puree. Whisk in the glucomannan. Refrigerate at least 3 hours and up to overnight.
Whisk in the vodka and vanilla extract and pour the mixture into the canister of an ice cream maker. Churn according to the manufacturer's directions. Once churned, transfer to an airtight container and freeze another hour or two, until firm enough to scoop.
This recipe makes almost 1 1/2 quarts of ice cream, once it's properly churned. So it really could be divided into 10 servings!