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The most common recipes for Indian ice cream consist of dried and pulverized moose or caribou tenderloin that is blended with moose fat (traditionally in a birch bark container) until the mixture is light and fluffy. It may be eaten unfrozen or frozen, and in the latter case it somewhat resembles commercial ice cream.
[citation needed] It is used to make Alaskan ice cream. [17] The Dena'ina (Tanaina) harvest it for food, sometimes storing in quantity for winter, sometimes mixed with lard or oil. The species can also be grown as a ground cover, [21] or as an ornamental plant in rock gardens, notably the yellow-foliaged cultivar 'Lucia'.
Both Eskimo ice cream and Indian ice cream are also known as native ice cream or Alaskan ice cream in Alaska. There are different types of akutaq. Akutaq is served on all special occasions. Like Yup'ik dance, akutaq is not an everyday dish. It is a special treat, an honor to receive and a responsibility to give. [28] "Mouse akutak" is made from ...
Eskimo ice cream may refer to: Alaskan ice cream (akutaq), a traditional food of Alaskan Eskimo, Yupik, Aleut; Eskimo (ice cream), a chain of ice cream parlours in Nicaragua; Edy's Pie, (formerly known as Eskimo pie) brand of chocolate-covered vanilla ice cream bar
"Ice cream" must be at least 10 percent milk fat, and must contain at least 180 grams (6.3 oz) of solids per litre. When cocoa, chocolate syrup, fruit, nuts, or confections are added, the percentage of milk fat can be 8 percent. [68] "Ice cream mix" is defined as the pasteurized mix of cream, milk and other milk products that are not yet frozen ...
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A variation called Bombe Alaska calls for some dark rum to be splashed over the baked Alaska. The whole dessert is flambéed while being served. [7] Flame on the iceberg is a popular dessert in Hong Kong that is similar to baked Alaska. The dessert is an ice cream ball in the middle of a sponge cake, with cream on the top.