Akutaq (Eskimo Ice Cream)
A whipped mixture of rendered fat, berries, and sometimes fish, traditionally prepared by Alaska Native families as a celebratory food.
- Prep
- 30 min
- Cook
- 0 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Large mixing bowl
- •Whisk or hand mixer
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 24
- carbs
- 20
- protein
- 3
- calories
- 310
Instructions
- 1
Put the softened fat in a large bowl. Whip it hard by hand or with a mixer.
- 2
Keep whipping while adding small splashes of cold water. Stop when the fat looks light, fluffy, and pale.
- 3
Whip in the sugar a little at a time until it is fully mixed in.
- 4
Gently stir in the salmonberries and blueberries. Save a few berries for the top.
- 5
Gently stir in the flaked whitefish if you are using it.
- 6
Chill briefly in the fridge, or serve right away at room temperature.
- 7
Scatter the saved berries on top right before serving.
Chef's tips
Whipping beats air into the fat so it turns light like snow, so take your time. Traditional recipes vary by region and use whichever local fats and berries are on hand.
Storage
Keep refrigerated or frozen; it was traditionally stored in the cold outdoors.
Reheating
Serve cold; this dish is not reheated.
Common mistakes to avoid
- •Stopping the whipping too soon, which leaves the mixture heavy and greasy.
- •Pouring the water in too fast, which can make the fat break and separate.
Serving suggestions
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