Eskimo Ice Cream, or Akutaq, pronounced “AUK-goo-duck,” is a unique version of ice cream made by the indigenous people of Alaska. It is traditionally made with hard fat (from a reindeer, bear, or muskox), sea mammal oil (from a seal or whale), freshly fallen snow or water, fresh berries, and sometimes ground fish. The type of berries used was based on the region in Alaska, and each family had their own favorite recipe. Akutaq was an important part of the native Alaskans’ diet, as living in extreme cold required a diet high in fat, and the berries provided them with vitamins. Hunters would bring Akutaq on their long hunting journeys, and women traditionally made it after the first catch of a seal or polar bear. It was eaten as a meal or dessert and was made for almost every type of celebration. Because it was mixed by hand and time-consuming to make, many oral traditions were passed down while making Akutaq.
Today, Eskimo Ice Cream is generally made with Crisco, and sugar is often added. Here is a recipe for modern Eskimo Ice Cream:
Eskimo Ice Cream
Serves 5
Ingredients
1 cup Crisco Vegetable Shortening
1 cup sugar
2 cups loose snow (or 1/2 cup water)
4 cups mixed berries
Directions
Slice the Crisco into pieces, place in a saucepan, and warm over low heat. Stir slowly and constantly until liquid. Never let the Crisco get hotter than what is comfortable to touch with your finger. Once Crisco is completely liquid, gradually add sugar while continuing to stir. Continue stirring until all sugar is dissolved and liquid. Remove the pan from the heat, but continue to stir. Add in 1 cup of snow (or 1/4 cup of water). As the mixture starts to cool, it will thicken and get fluffy and white. Stir for another couple of minutes, then add the other cup of snow (or 1/4 cup of water). When the mixture is as fluffy and white as you can get it, fold in the berries. Place in a container and freeze until firm. Let sit for 1 hour before serving.
NOTE: I have not tried it, but you can also add a drizzle of sweetened condensed milk before adding the snow. I might have to do this next time… it sounds pretty tasty.
I love that Eskimo Ice Cream is not overly sweet and really takes on the flavor of the berries. It has that rich, coat-your-tongue mouthfeel. It’s an easy recipe and would be a fun one for kids – put them in charge of placing a bowl outside to collect fresh snow, and then they can stir and stir the Eskimo Ice Cream until their hearts are content!