Ice cream makes a delicious, refreshing treat any time of the year, but it’s especially welcome during the hot summer.

The recently published “Humphry Slocombe Ice Cream Book” (Chronicle Books) serves as an eyeopener to ice cream afficionados who can’t get enough of the stuff – and who aren’t afraid to wander off the tried-and-true path and experiment with daring new flavor ideas.

The book is the collaborative work of Jake Goodby, chef-owner of the San Francisco-based ice cream shop; Sean Vahey, operations manager and owner; and Paolo Lucchesi, Inside Scoop columnist for the San Francisco Chronicle. It introduces readers to some 40 formulas for the trendy establishment’s innovative creations.