[Sca-cooks] Eskimo ice cream

[Heleen Greenwald]

Please forgive the format of this recipe, but I don't have time to recopy it
nicely.  I was over at Linda's house (new list member here) and we were
playing with recipes.... when I saw this one, I knew this group would enjoy
the uniqueness of this recipe.

Phillipa

Ps.... I've give Linda the SCAdian name of Porcha  (sp?)  until she thinks
up her own name.. Can anybody give me the correct spelling of this
Shakespearian character and tell me anything about her?
Thanks!!

Eskimo Ice Cream (a.k.a. Aguutaq)
> > >
> > >ingredients:
> > >solid vegetable shortening (Crisco works well- regular, not
> > >butter flavored)
> > >white fish (preferably a fish that doesn't have a strong
> > >taste)
> > >white sugar
> > >berries
> > >
> > >1. boil the fish (bones and all) until cooked. once the fish
> > >is cooked, drain and let cool. after everything has cooled
> > >off, squeeze the fish (removing all bones, etc) until all
> > >the moisture is out of it and it looks like bread crumbs.
> > >set aside.
> > >
> > >2. with the Crisco, measure out an amount that is a little
> > >more than the fish that you have squeezed and place it in a
> > >large bowl. traditionally, we fluff the Crisco with our
> > >hands, but even for me that is too much work. :) so i use a
> > >hand mixer, but if you have a stand mixer (kitchenaid works
> > >well) use that to fluff up the Crisco.
> > >
> > >3. after the Crisco is fluffed up, you add sugar to taste.
> > >some prefer it sweet, like me, but my sister prefers it less
> > >sweet. when you add the sugar,  you need to mix it in until
> > >all the sugar is dissolved, and it isn't grainy. (the best
> > >way to test this is to taste it and roll it along your
> > >tongue) this will take a while. remember, you will be adding
> > >berries at the end, so keep that in mind when you are adding
> > >the sugar.
> > >
> > >4. after the sugar is mixed in, you add the fish. now, many
> > >people, go 'yuck!' but i assure you that it is more for the
> > >body of the ice cream, rather than the taste, because once
> > >you add it in, the 'cream' becomes richer. and since you've
> > >already squeezed out the juices, there isn't much fish taste
> > >to it. you need to sprinkle the fish crumbs in a little at a
> > >time so that it is all evenly mixed in and that there are no
> > >big clumps. you also have to watch out for small fish bones,
> > >because the white fish usually has finer bones than others
> > >like king salmon.
> > >
> > >5. now once you are all done with that, you fold in your
> > >berries. traditionally, we pick blueberries, salmon berries,
> > >cranberries, and blackberries out on the tundra and use
> > >those. my grandmother has used frozen pre-packaged berries
> > >and they work fine too. but you have to remember to use
> > >partially frozen berries. because if you use fresh, not
> > >frozen berries they will just get squashed when you fold
> > >them into the 'cream' and then you don't get to eat berries
> > >as well as the cream. but you also have to remember that
> > >this needs to be done by hand and you can add as little or
> > >as much as you want. we also add raisins, which add a nice
> > >little kick. you might want to try the new craisins as well.
> > >
> > >6. now this is the hardest part- freezing it. you need to
> > >let it freeze and also to combine the flavors together. so
> > >put it in the freezer, and don't stick your fingers in
> > >there. :) enjoy!
>
>
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