Ice Cream Ingredients: 

• 1 dozen Duck Eggs 
• 1 litre of Cream 
• 1 bunch of Sweet Grass (fresh or dried)

Wild Ginger Snap Cookie Ingredients:  

• 2 teaspoons Dried Ginger 
• 1 cup White Organic Flour  
• 1 cup of Local Butter or Ontario/Canadian Made 
• ½ cup of Organic Cane Sugar  
• ½ cup Raw Organic Honey 
• Small handful Shaved Walnut (garnish) 

Cedar Tea Ingredients: 

• 1 cup Cedar Greens 
• 2 tbsp Maple Syrup  
• 3 cups Water 

Instructions: 

Ice cream: 

Bring heavy cream to a simmer or a rolling boil in a medium-sized pot. 

Add sweet grass and stir. 

Once cream begins to boil, take pot off the stove, and let steep for 4 minutes. 

In a large bowl, add egg yolks and whisk. 

Strain the hot cream into the large bowl and whisk. 

Add a few tbsp of maple syrup. If you prefer the mix to be sweeter, continue adding in maple syrup. 

Place bowl in fridge to chill.  

Once chilled, pour the cream base into an ice cream maker. 

Turn the cream base for 10-15 minutes to get a smooth texture. 

Wild Ginger Snap Cookie: 

Preheat oven to 375 degrees Fahrenheit. 

Melt butter in a heated pot.  

Add honey, ginger and sugar and stir till melted. 

Add flour and continue stirring for a minute or two.  

Take off heat and let it cool for a couple of minutes. Then using a spatula, scrape down the sides of the pot and place mix into a gallon-size zipper bag and refrigerate overnight. 

The next day, roll the batter into a small ball. Then place them 2 inches apart on a cookie sheet with parchment paper.  

Bake the cookies in the oven for 10 minutes. 

Cedar Tea: 

Boil water in a pot  

Add cedar greens and stir.  

Remove from heat and let it steep for 10 minutes.  

In a large bowl, strain the cedar water into a cheesecloth. This will catch the cedar greens. 

Sweeten the tea with 2 tbsp of maple syrup. 

Place bowl in the fridge to chill. 

Plating: 

Scoop ice cream into a small bowl.  

Shave walnuts to each Wild Ginger Snap cookie and place cookie onto the ice cream.