At some point ya might try the vanilla whey protein powder and lace it with raw cocoa powder. Yvonne uses a myriad of liaisons for the liquid but I can see using the half ‘n half for that. Just a thought: As I’m sure you already know, if perchance you throw the heavy cream into a blender a bit too long, it separates into whey…..and butter which is probably where that “greasy” texture is coming from.
I don't buy protein powder so that's out. . I want to make regular ice cream so I think I'll need to go the route of using eggs and making actual cooked custard. I do have greek yogurt, cream cheese, half-and-half and cottage cheese which are all supposed to work well so I'll be trying other recipes with much less cream. We have one more container of heavy cream recipe vanilla to try and I'm fairly sure it will also have that greasy mouth feel. I don't believe it's actually butter because it was not "churned" before freezing and the only agitation it gets is a couple of minutes in the Creami ice cream cycle. So I guess the butterfat in the heavy cream is just too overwhelming. I'm sure there's a proper balance for butterfat but I didn't want to have to study chemistry to make ice cream!! I'm using the recipes from the Creami book so I have to wonder if other people aren't experiencing the same issue. ETA--a quick google says that a lot of people have the same result, especially following the Ninja Test Kitchen recipes.
We have had 4 flavors of ice cream so far with various degrees of success. The best one was the eggnog, which coincidentally was the easiest to make. The vanilla turned out pretty good, too. I will be trying different recipes but probably after the holidays.