In the spirit of making ice cream a year-round endeavour, the book is broken up by seasons, with recipes for spring (Meyer Lemon Meringue Pie and Spring Pea, Mint, and Crème Fraîche), summer (Lemon Curd Blueberry, Taber Corn and Blackberry), fall (Apple Cheddar Pie or Roasted Parsnip and Butterscotch) and winter (Douglas Fir and Pine Nut Brittle and Hot Buttered Rum and Raisin). While those combinations may seem out-of-the-box to a habitual vanilla ice cream eater, Purtzki takes things even further in the last section of the book, with flavours like Lox Bagel, Thai Peanut and Fish Sauce Caramel, and a Caesar Sorbet, the latter in homage to Calgary’s most famous cocktail. While Purtzki doesn’t expect people to make every flavour in the book, these wilder flavours are fun to read about and help solidify the shop’s adventurous ethos.