Preparation

Fermented honey sounds like a contradiction — isn't honey already preserved forever? Yes, but when diluted slightly and left at room temperature, wild yeasts dormant in raw honey wake up and create a mildly alcoholic, funkier version. Paired with blue cheese's moldy sharpness and cream's richness, this ice cream occupies territory somewhere between dessert and cheese course.

Fermenting the Honey

1. Mix honey with 2 tablespoons of filtered water in a clean jar. Cover with cloth and leave at room temperature for 5-7 days, stirring daily. It should smell slightly yeasty and taste more complex. If it bubbles, excellent.

Making the Ice Cream

1. In a saucepan, combine cream and milk. Heat over medium until steaming but not boiling.
2. In a bowl, whisk egg yolks and sugar until pale. Slowly add 1 cup of the hot cream mixture to the yolks, whisking constantly (tempering).
3. Pour the yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until it reaches 170°F and coats the back of a spoon.
4. Remove from heat. Add the blue cheese and stir until mostly melted (some small chunks are fine for texture).
5. Stir in the fermented honey, salt, and vanilla. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Strain through a fine-mesh sieve to remove any large cheese chunks if desired.
7. Churn in an ice cream maker according to manufacturer's instructions.
8. Freeze for at least 4 hours before serving. The alcohol in the fermented honey will keep it slightly softer than regular ice cream.

Serve with toasted walnuts and a drizzle of additional fermented honey.