Texture Question

Hi all, newer to making ice cream.

My recent batches seem a little chewy. I've been adding in 1/4 tsp xantham gum because otherwise it seems to get ice crystals after a few thaws and freeze cycles even stored in deep freezer.

This last match I backed off the xantham to a heaping 1/8 tsp and it still seems kind of chewy/rubbery.

I'm using a Cuisinart 20qrt maker. I probably churned for 20 minutes. It all came out in one clump when I finished.

However the llast two batches I used all whipping cream instead of milk/cream combo.

Is the texture issue likely due to xantham gum or due to only using cream?

Recipe I based what I had off of:

https://www.dessertnowdinnerlater.com/chocolate-malt-ice-cream/#wprm-recipe-container-25295