Issue when making ice cream

I’ve made honey vanilla ice cream a few times now, and I’ve ran into a problem. If I use high-quality cream (vat-pasteurized and non-homogenized is the best available for me), then the ice cream comes out super sandy and gritty. Some people don’t mind it but I’m pretty sensitive when it comes to texture and I can’t stand it. However, I don’t get that problem when I use cream with carrageenan. For now I’m just taking the trade off cause having AB ice cream has been awesome, but does anyone know how to get rid of the sandyness when using cream without carrageenan.