Honey and Roquefort ice cream

The combination of honey and Roquefort is a pretty strange idea for an ice cream, but I just had to try it. It actually worked out quite well. It is more like a cheese course at the end instead of an actual dessert, and as long as you use Roquefort in moderation it would not be too overpowering. The other interesting thing is that this mixture does not freeze into a solid like other mixture, so the result is actually a very smooth ice cream even after a long time in the freezer. Perhaps it has to do with the honey inside.