How do I go about converting a recipe for a ninja Creami

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The original was posted on /r/icecreamery by /u/dlrdlrdlr on 2023-06-25 14:02:59+00:00.

Recently got a Ninja Creami and I've tried several recipes from their book so far. While they've turned out pretty well but it's hard to find more complex recipes made for the ninja creami and a lot of what I've read about general ice cream recipe creation involves how each ingredient effects the overall texture. I assume that doesn't hold up the same when run through a creami as opposed to a traditional churn method.

Are there any good resources for how the creami/pacojet changes the texture and end result?

When adding alcohol to soften the base I've heard it can cause icing issues. Is this still the case for a Creami?

Is there anything I should keep in mind when converting a standard icecream recipe to use with my Creami?