I tried the corn starch ice cream from the NYT. Except, of course, I didn't follow the recipe exactly. It calls for dairy that isn't heavy, which is what I used for two cups (the other half cup was skim milk). This probably made a difference. The mixture was about as thick as pudding. It definitely did not pour into the machine. Then, it froze on the sides of the machine very quickly and the middle was still not frozen.
I scooped it out of the machine and put it back in the fridge but not before eating a bunch of what did freeze and then adding another half-cup of skim milk. What I ate tasted pretty good. I made chocolate by adding four tablespoons of cocoa powder to the dairy that was warmed on the stove. I'll put it into the machine again tonight.
My adventures with making ice cream. And eating it, too.