Akutaq

Akutaq (Eskimo Ice Cream)

A traditional Yup'ik dessert of whipped fat and berries, softly frozen with snow. This version uses Crisco for a home-friendly base, honoring the original technique of folding berries into cold fat.

Prep

30 min

Total

30 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •450 g (1 lb) Crisco or vegetable shortening, Traditional recipes use caribou, moose, or seal fat; shortening is a common modern substitute
• •150 g (¾ cup) granulated sugar, Adjust to taste
• •500 g (3 cups) mixed berries (fresh or thawed frozen), Use cloudberries, salmonberries, blueberries, or cranberries; if using dried berries, rehydrate briefly in warm water and drain
• •120 ml (½ cup) ice water, Use very cold water, or snow if clean and safe
• •1 pinch salt, Optional

Steps

1. 1 Place the shortening in a large, chilled mixing bowl. Using an electric mixer or a sturdy whisk, beat the shortening on high speed until it becomes fluffy and pale, about 5–7 minutes. If the fat softens too much, place the bowl over a larger bowl of ice water while beating.
2. 2 Gradually add the sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until the mixture is light and airy, like a thick frosting.
3. 3 While beating, slowly drizzle in the ice water, a few tablespoons at a time. The mixture will look curdled at first; keep beating until it becomes smooth and creamy again. Continue until all water is incorporated and the mixture is stiff and holds its shape.
4. 4 With a spatula, gently fold in the berries. If using large berries like cranberries, chop them roughly first. Work quickly to keep the mixture cold.
5. 5 If using snow, place a handful of clean snow in a large bowl and set the mixing bowl inside it, or simply place the mixture in the freezer for a short time. The goal is to chill it without hardening completely.
6. 6 Transfer the akutaq to a serving bowl or individual dishes. Serve immediately, or chill in the freezer for up to 15 minutes to firm up slightly. It should be soft and mousse-like, not hard like ice cream.
7. 7 Store leftovers in an airtight container in the freezer. Let soften at room temperature for 10–15 minutes before serving.