Eskimo ice cream: the native Alaskan dessert featuring pike fish

More than 400 miles from Anchorage, the only way to get to Bethel, Alaska, is by boat or plane. 

In the remote city, travel is still an obstacle: The main road is a frozen river six months out of the year, and along that seasonal path, native Alaskan Laurie O'Brien makes the trek in search of pike fish — the unlikely key ingredient for her generations-old dessert.

In order to catch the fish, O'Brien drills through a 4-foot sheet of ice, baits a hook and waits for a bite to make akutaq, also known as Eskimo ice cream. Like most traditional Native dishes, it features only ingredients hunted and gathered.