i tried to make this recipe and had some difficulty. i talked to a person at K.A. who said i could substitute signature secrets for the cornstarch. the mixture was pudding-like when i finished. it sat for over 24 hours in my fridge. i did freeze the machine container. after 5 hours (on and off) in the ice cream machine, it was still the same texture/consistency. i just put the whole canister in our chest freezer for another 24 hours and it is barely fudge-like in texture. maybe the altitude has affected this or the substitution of thickener??? i don't know. it tastes great, but it's still pudding-like not icy like gelato should be. any ideas? Oh goodness! The signature secrets is about half the strength of cornstarch, so you would have wanted to add more to get the same thickening ability. However, the fact that it still didn't freeze indicates to me that if you had used a fair amount alcohol/liqueur in the base, it would have difficulty setting. Sugar also lowers the freezing temperature of ice cream while altitude won't have much of an effect at all. Perhaps trying the recipe again with a bit more thickener will help, but if you made any other substitutions to the recipe, please let us know!

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