Just a quick update to advise that I am now several iterations into this grand experiment. What I can now tell you is that there is a major textural difference once you start to ease away from coconut milk and move towards Coffee Creamer (18% milk fat) and Whipping Cream (35% milk fat). I am now using higher milk fat product in my ice creams (and no more coconut milk) and am quite enjoying the texture and flavor. You will never get the texture as good as a store bought ice-cream because…remember…you are adding booze which contains water. All too often we forget that a bottle of spirits is 40% alcohol and 60% water. The water content does make for some ice crystals in the ice cream.