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Indian ice-cream is a dessert made by native people throughout the Pacific Northwest region of North America. It is made from soapberries (Shepherdia canadensis), which as their name suggests contain saponins. Indian ice-cream is made by crushing soapberries so as to release the liquid and whipping it with a whisk. This produces a foamy substance similar in texture to whipped cream.
Pure Indian ice-cream is refreshing but quite bitter. Traditionally, it was eaten this way, with the occasional addition of mild sweeteners such as fireweed (Epilobium angustifolium). Nowadays most people add large amounts of sugar.
References
- Poser, William (1998). Nak'albun/Dzinghubun Whut'enne Bughuni (Stuart/Trembleur Lake Carrier Lexicon). Vanderhoof, British Columbia: Yinka Dene Language Institute.
- Turner, Nancy (1997). Food Plants of Interior First Peoples. Vancouver: University of British Columbia Press. ISBN ISBN 0-7748-0606-0.
- Turner, Nancy (2003). Food Plants of Coastal First Peoples. Vancouver: University of British Columbia Press. ISBN ISBN 0-7748-0533-1.
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See also
Wikipedia content modification information:
- This page was last modified on 4 September 2008, at 01:36.
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