You scream, I scream; we all scream for ice cream! No matter what our age is, there’s nothing that a bowl of ice cream cannot ever fix. Be it the first time we scraped our knee in the park when we were five, the first breakup in our mid-twenties or the relief that a bowl of ice cream provides in the scorching summer afternoons. There is no specific age, season or time to indulge in the creamy richness of ice cream. We have created a recipe guide to enhance your experience so that you can enjoy some of the most delicious ice cream flavours in any season you might want to. There is Cranberry Orange Sorbet to soothe you in those hot summer days, Pumpkin Spice Ice Cream to indulge in the most classic flavour of fall, Peanut Butter Ice Cream to enjoy your spring evenings at your balcony and Caramel Apple Ice Cream to have a forbidden taste of creaminess in the winter nights.

Pumpkin Spice Ice Cream

Ingredients:

• 1½ cups whole milk
• 1 cup heavy cream
• ½ teaspoon ground cinnamon
• 1 cinnamon stick
• ½ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• 5 large egg yolks
• ¼ cup dark brown sugar
• ½ teaspoon vanilla extract
• 2 teaspoons rum or brandy (optional)
• ¾ cup canned pumpkin
• ⅓ cup granulated sugar
• 1 teaspoon ginger, freshly-grated
• 2 tablespoons brown sugar

Preparation:

1. A smaller metal bowl (one that can hold at least three quarts) should be nestled inside a larger bowl that has been filled with ice and a little amount of water to create an ice bath. Place a mesh strainer on top.
2. Add the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt to a medium pot.
3. Heat the mixture until it starts to boil and foam around the edges.
4. In another bowl, whisk together the egg yolks and slowly add approximately half of the heated spiced milk mixture, whisking continuously.
5. Scrape the heated yolks to the saucepan and prepare over low heat, scraping the bottom with a heatproof spatula and stirring continuously, until the mixture thickens and coats the spatula again.
6. When using an instant-read thermometer, the reading should be between 71º and 76ºC (160º and 170ºF).
7. Pour the mixture into the bowl that is nestled in the ice bath right away after passing it through the strainer. Stir in the brown sugar, reinsert the cinnamon stick, and let cool completely, preferably overnight.
8. Add the pumpkin, brandy (if using), and vanilla and whisk to combine. As directed by the manufacturer, freeze the mixture in your ice cream machine after pressing it through a fine-mesh strainer.

Caramel Apple Ice Cream

Ingredients:

• 1 ½ cup whole milk
• 1 ½ cup heavy cream
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 5 large egg yolks
• 1 cup apple butter
• ⅓ cup caramel sauce
• ¼ cup granulated sugar
• ¼ cup light brown sugar

Preparation:

1. In a large mixing bowl with a mesh sieve on top, combine 1 cup heavy cream and vanilla extract. Mix to blend. Set aside.
2. Combine the remaining heavy cream, whole milk, sugar, and salt in a medium saucepan over medium heat. To mix and dissolve the sugar, stir. As soon as the mixture starts to steam, whisk continually and slowly pour 1 cup of the hot liquid into the egg yolks. Pour the egg mixture into a saucepan. Keep cooking until the mixture covers the back of a rubber spatula or wooden spoon. Pour the retained heavy cream through a mesh sieve, discarding any particles. Allow to cool to room temperature over an ice bath.
3. Put the apple butter and ice cream custard base in a blender. Process until blended and smooth. Pour into a large bowl.
4. Refrigerate the plate and cover until totally cooled, preferably overnight.
5. Follow the manufacturer's instructions when churning ice cream. Ice cream and caramel sauce should be added alternately. If you want, gently swirl. Place in the freezer until solid.
6. Serve with whipped cream and extra salted caramel sauce.

Peanut Butter Ice Cream

Ingredients:

• 1 cup creamy peanut butter
• ¼ teaspoon salt
• 1 cup peanut butter cups, chopped
• ⅓ cup creamy peanut butter
• ¾ cup granulated sugar
• 1 cup whole milk
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Preparation:

1. In a big bowl, combine the peanut butter, sugar, milk, heavy cream, vanilla extract, and salt. Whisk for a few minutes so that the sugar can dissolve.
2. In accordance with your machine's instructions, pour the mixture into the 2-quart ice cream maker and let it run for 25 to 30 minutes.
3. To ensure they are well distributed, add the chopped peanut butter cups to the ice cream machine and let it run for an additional three to five minutes.
4. In a small bowl that is safe to use in the microwave, add the peanut butter and cook for 30 seconds.
5. Pour roughly ¼ of the peanut butter on top of the ¼ of ice cream that has been scooped into a 2 Quart pan.
6. Stir it in with a knife. Repeat making more ice cream, peanut butter, ice cream, peanut butter, and ice cream.
7. After covering the pan with foil or plastic wrap, put it in the freezer for at least six hours or overnight.

Cranberry Orange Sorbet

Ingredients:

• 4 cups cranberries (fresh or frozen, both work)
• 1 cup brown sugar
• ½ teaspoon orange zest
• 1 tablespoon lemon juice
• Pinch of salt
• 1 cup water
• Two large oranges, juiced

Preparation:

1. Mix cranberries, sugar, and water in a medium pot. Cook for about 10 minutes over medium heat, just until the cranberries burst and get mushy.
2. After turning off the heat, allow the pot to cool a little. Strain the mixture through a fine-mesh strainer, keeping the liquid and throwing away the sediments.
3. Add lemon juice, orange juice, orange zest, and a bit of salt and stir until thoroughly blended.
4. Fill a shallow dish with the mixture, then put it in the freezer. Use a fork to break up any ice crystals after 30 minutes.
5. Continue doing this every 30 minutes for two to three hours, or until the sorbet is completely frozen and frothy.
6. If preferred, top with orange slices or fresh cranberries and serve in chilled bowls or cups.