If you're looking for real cream try Whole Foods. They carry at least one brand that has only one ingredient. Cream. I use it for most recipes and it makes a big difference. Doesn't come in huge containers, but it isn't prohibitively expensive, either. And, if your recipe calls for milk, you might splurge and get some Traders Point milk. Pricey but it will make a difference.Surprisingly, these new ice cream machines are really quite efficient. About 20 minute cook time on the ice cream slurry itself, and then toss it in the maker for 30minutes to an hour, and forget about it. You can tell by the sound of the motor if it's getting close.
The toughest part about making it is finding somewhere that sells pasteurized creme (non-UHP). Out of all the places, Meijer is the place to find it.
From top to bottom, the ice creams are:
Maple ice cream with salty, buttered pecans (but it can be any nut)
Tahitian vanilla bean
Salted Caramel - not yam, but it's REALLY darned tasty.
I've got a batch of strawberries here that I'm going to roast in the oven, puree, and turn into ice cream in the next day or two.
Last summer, I picked a bunch of apple mint from my garden and made my own mint ice cream. It was pretty darned tasty. I might try it with chocolate or regular mint this next season.