Preparation

This recipe exists because someone at The Rebel Spoon asked, "What if we fermented fruit and put it in ice cream with mustard?" and no one stopped them. The result is a dessert that's familiar enough to be approachable but weird enough to be memorable. The fermented blueberries develop a wine-like complexity, while the mustard adds an unexpected savory note that makes you keep going back for another bite.

Fermenting the Blueberries

1. Mash blueberries with 1/4 cup sugar and salt in a jar.
2. Cover with a cloth and ferment at room temperature for 4-5 days, stirring daily.
3. The berries will bubble, develop a tangy aroma, and taste like a cross between jam and wine.
4. Strain, reserving both the fruit and liquid.

Making the Ice Cream

1. Heat cream and milk in a saucepan until steaming but not boiling.
2. Whisk egg yolks with 3/4 cup sugar until pale and thick.
3. Slowly temper the hot cream into the yolks, whisking constantly.
4. Return mixture to the saucepan and cook over low heat, stirring, until it coats the back of a spoon.
5. Remove from heat and whisk in mustard, honey, vanilla, and 1/4 cup of the fermented blueberry liquid.
6. Chill the base completely, preferably overnight.
7. Churn in an ice cream maker according to manufacturer's instructions.
8. In the last minutes of churning, add the fermented blueberries.
9. Freeze for at least 4 hours before serving.

Serving suggestion: Top with more whole grain mustard and a drizzle of honey for those brave enough to go full-funk. Or serve it straight and watch people try to guess the secret ingredient.