Now that we've let our custard base cool in the refrigerator for at least 8 hours and up to 24. Fortunately, I had another one sitting in the refrigerator waiting for me. We're going to put it in the ice cream maker. Now, I mentioned earlier that the ice cream maker that you use is totally up to your choice. You can use an electric one. You can use a fancy electric one that has refrigerator in it, so you don't even have to worry about freezing the unit. This is a more modest unit where you freeze the bowl and then it stirs it for you. You can use a manual one where you're hand cranking the ice cream maker. You can even use one which is a ball that you just toss back and forth. You can see that the custard has gotten nice and super thick now. This is going to make a fantastic base for our ice cream. The important thing when using the ice cream maker is to follow all of the directions that comes with it. This recipe makes about a quart of pumpkin ice cream. You want to make sure that your ice cream maker holds at least a quart, if not, a little bit more because the ice cream will expand once it starts mixing. You also want to make sure that you get your implement in there pretty quickly because the ice cream will start freezing as soon as you put it in. Now, I'm putting the final touches. I'm putting the machine together, and now I'm going to turn it on. Once this gets going, it's probably going to take about 20-25 minutes until the ice cream is finished freezing in the machine.