Active time is about 20 minutes on this recipe. The mixture must be chilled before freezing, and the length of time in the freezer varies according to your appliance.
The custard needs to be chilled before going into the ice cream freezer. This is especially important if you have a small counter top freezer that uses a frozen bowl. If I'm in a hurry, I do chill the mixture in the freezer, but don't freeze it! You just want it cold.
The ice cream may be served immediately after freezing, or scooped into a freezer container for later use.
As I mentioned in the post, I use ginger paste (widely available in ethnic food sections and in tubes in the produce department). It's a purée rather than a mince made from fresh ginger and water. You can make ginger paste at home.
Start with pumpkin purée, either fresh or canned is fine. DO NOT USE PUMPKIN PIE FILLING!
I strongly recommend grating nutmeg. The flavor is just so superior. You can substitute ground if necessary. Just remember the importance of fresh, quality ingredients in achieving the best results.