Akutaq, also known as Eskimo ice cream, is a traditional Alaskan dish made from berries, animal fat, sugar, and sometimes fish. The recipe varies by region and is often stored for consumption during the winter.
Eskimo ice cream is not creamy milk-based ice cream, but is actually called Akutaq and is an Alaskan dish usually made from berries, animal fat, sugar, and sometimes fish. The recipes differ from region to region and have been passed down from generation to generation. It is still a much loved dish in Alaska, and is often brought to seafood dinners.
Alaska is an extremely cold climate, located in upper North America near the North Pole. It has vast expanses of wilderness and wildlife. Fish is one of the most common foods and is freely available due to its abundance in both rivers and seas. This explains why dishes, such as Eskimo ice cream, are popular in the country.
The Alaskan name, Akutaq, for Eskimo ice cream, is a Yupik word that means “to mix together” and that’s exactly how Eskimo ice cream is made. When fish is used, it is boiled until cooked in a pot of water. All bones and skin are removed and the fish is carefully squeezed to remove all water. The fish is then broken into small pieces.
Traditionally, seal or walrus blubber is added at this point. Modern recipes may use Crisco or commercial shortenings. This is mixed well with the fish, usually by hand, incorporating air during the mixing process and “blowing”. Subsequently, sugar is added. This is also a modern day addition to Eskimo ice cream as hundreds of years ago when it was first made sugar was not readily available in Alaska.
With or after the sugar, the berries are added. Again, recipes differ from region to region and from family to family. Variations occur due to availability and preferences. Commonly used berries include cranberries, which are easy to find in many areas of Alaska, and blueberries, which are more scarce. Many people include a combination of berries in Eskimo ice cream.
Once the mixture is really well blended, the Eskimo ice cream should be creamy and fluffy. It is then frozen and can be stored for a long time. This is often necessary in Alaska, where winter temperatures reach well below freezing and rivers freeze over for an extended period. Traditionally Eskimo ice cream was produced in large quantities during times of abundance and stored for consumption during the winter. Today, the dish is featured at fairs and dinners and shared as a traditional Alaskan delicacy.
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