OK here is some evidence [link]

But she said, there is such a thing as too much butterfat, which she found out the hard way.

“Long before I got into making ice cream, I experimented a little bit at home. I tried to make my own chocolate ice cream,” she said. “It was basically like a frozen butter log. It was awful.”

As she learned, when there’s too much butterfat, it kind of coats the mouth and has a waxy feel, which as one can imagine, is not a pleasant ice cream experience.

I suspect it is a difference between butterfat and clearer fats -- too much is a flavor blocker rather than a flavor carrier. I heard about it as a kid when an ice cream chain called "Will Wrights" which had to change its recipe when too high a proportion of butterfat made them an unpopular brand.

When I say "I would need a demonstration" I mean, "Someone should give me some ice cream".

I'm also thinking the correct wine would work as well.

I think ice cream and wine might be two great things I don't want to taste together.

Champagne ice cream could be intriguing. Or maybe sherbet?

They have merlot chocolate chip at a place around here. Very tasty. Champagne sherbet must be a thing somewhere.

Anything to keep from working: Cake Pans: [link]

Parchment Circles: [link]

I have recipes for Butter Pecan with brandy ice cream and Jasmine Tea with Sake sherbet and Fig with Barley Wine ice cream, Champagne and Strawberry Sorbet, and Mimosa sorbet, and Raspberry Bellini sorbet and a Sangria sorbet.

Why did I put this magic aside? Just because of one failure???

And rum raisin ice cream is a classic.