Danielle Jowdy started making ice cream as a hobby after being laid off in 2009, and kept going for more than 14 years. She had a hand-cranked ice cream maker as a wedding gift, and first tried making pumpkin ice cream to bring to a Friendsgiving. That’s how she began to learn how to work with ingredients in ice cream. For instance, she realized that churning a mixture of canned pumpkin, milk, and cream would result in ice cream with big ice crystals inside. Her shop, Zsa’s, still sells pumpkin ice cream, but with refinements from both Jowdy and the people she has employed in her kitchen over the past 14 years.