Flavor of the Month: Bacon Milkshake

A bacon milkshake, you may have heard by now, is not a bacon-fueled hoax but an actual drink. It’s kind of an “in the know” thing, because you have to ask for it by name at Jack in the Box restaurants since they don’t feature it on their menus.

via Homemade bacon milkshake – CSMonitor.com.

Well I guess western civilization is catching up.  After centuries of turning our noses up at northern indigenous fare such as whale blubber, walrus flippers and roasted porcupine, a diet high in fat is becoming trendy.

But if you’re not in the mood for a salted pork smoothie, try out this recipe for “Eskimo Ice Cream”…


(Akutaq Recipe)

This was a very hard recipe to record, as each family usually has its own version and usually has never written it down in an actual recipe. They generally just make it from memory and feel. After reading several descriptions on how to make Akutaq, I came up the the following recipe. I have never, personally, made the following recipe.

1 cup reindeer, caribou, or moose fat (back fat)*
1 cup animal oil (seal, walrus, or whale), divided
1/2 cup water or 2 cups loose snow
4 1/2 cups fresh berries (blueberries, cloudberries, cranberries, salmonberries, or blackberries)

* The type of fat used determines how the Akutaq will taste and feel, as each animal has a different type of fat. Well-aged yellow fat is usually preferred because it has more flavor and whips up fluffier than does fresh fat. The ice cream can also be sweetened with sweetener or with fruits. Meat and fish Akutaq are not usually sweetened.

Grate or grind fat into small pieces. In a large pot over low heat, add fat and stir until it becomes a liquid (the fat should never get hotter than it is comfortable to your hand). Add 1/3 cup seal oil, mixing until it is all liquid. Remove from heat and continue stirring the fat in big circles.

While continuing to stir at a steady rate, add 1/4 cup water or 1 cup snow and another 1/3 cup seal oil. As fat slowly cools and starts to get fluffy and white, add remaining 1/4 cup water or 1 cup snow and remaining 1/3 cup seal oil, continuing to stir.

When the Akutaq is as white and fluffy as you can make it, fold in berries. Form into desired shape.

Cover and freeze to firm up.

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