• a little less than ½ C (100 ml) heavy cream
• a little less than ½ C (100 ml) milk
• 6 egg yolks
• ¼ cup sugar
• 1 tsp grated ginger

In a sauce pan bring cream and milk to a boil. In a stainless steal bowl temper yolks and sugar by whisking in a ladle of the hot cream and milk mixture. Return to the sauce pan. Add the ginger and simmer until mixture coats the back of a spoon. Strain through a fine strainer and cool. Turn the mix into an ice cream machine. Let it churn until it thickens and freezes.

• ¾ cup butter
• 3/8 cup honey
• 1½ cup flour
• 1½ cup icing sugar
• 3 egg whites
• ½ tsp grated ginger

Cream the butter, honey and ginger together. Sift in flour and icing sugar. Add egg whites, mix until smooth. On parchment paper spread the batter into desired shapes using a palate knife. Bake at 350 degree oven for 2 or 3 minutes or until golden brown.

• ½ cup maple syrup
• 1 quince chopped

Bring to a simmer. Cook until quince is soft. Strain and reserve.