I admit it. I've never been to Alaska. :( I had a fantastic roommate from Alaska, though. And she fed me fresh Halibut (that she had thrown fully frozen into her carry-on!) once. I will never forget how tasty that was.
So for my Alaska post, I wanted to find something fun, something truly Alaskan! Enter Akataq - aka Eskimo Ice Cream. Unlike the ice cream found in the lower 48, this modern recipe uses Crisco, (not dairy!) snow & fresh berries. Sometimes, fish. (We're not doing fish today.) The traditional recipe was made with blubber. The modern day recipe is found at potlucks, family gatherings & gatherings, and is often part of funeral spreads.
I know you're like.. Crisco? and sugar? Think of oreo cookie cream between the sandwich cookies. Because that's what that it is made of.
I didn't want to use Crisco, and I didn't have blubber handy, so I used Snow Cap Lard.
Recipe:
1 cup lard
1 cup Swerve
2 cups loose snow (feel free to use crushed ice.)
4 cups mixed berries (I used blueberries & blackberries)
Cut the lard into pieces. Melt over low heat, stirring frequently. The lard should never be too hot to place your finger in it. Once the lard is melted, stir in the Swerve gradually until Swerve is melted into the liquid. Remove from heat, continue to stir. Stir in one cup snow. As it cools, the mixture gets fluffy and white. Add in the other cup of snow. If you have no snow - cold water is equal to 1/2 cup snow, so do 1/4 cup water at a time.
When you've reached your fluffiest and whitest point, go ahead and fold in the berries. Pour into container, and put in freezer to firm. Let freeze for at least an hour before serving.
This is extremely filling, just a few spoonfuls will do you, so this makes 10 servings.
1g Net Carbs per serving, 0 g fiber, 21 g fat, 0g protein, 194 calories.