Ninmi

Ninmi is a popular dessert of Huenarnoan origins. A frozen custard that uses muscovy duck eggs and ujox milk, before modern times, it was made in specialized ice houses and flavored with yucca fruits. In modern times, the sweet treat has spread across the Imperial Coalition, with yucca fruits often substituted with other sweet ingredients, like blueberries, vanilla, and chocolate.

Example Recipe
 Ingredients: 


 * 4 cups (or 1 quart) goat’s milk
 * 1 cup  and 6 tablespoon white sugar
 * ¼ teaspoon vanilla
 * Pinch of kosher salt
 * 4 egg yolks
 * 4 pink guava
 * Hollowed out squash gourd (optional)

 Directions: 


 * 1) Remove the black part on top of the guava. Cut each fruit into four pieces (no need to keep them even).
 * 2) Chop guava roughly, then place them in a blender with 6 tablespoons of sugar. Grind until smooth. Add a touch of water if needed.
 * 3) Warm the milk, vanilla, salt, and remaining sugar in a saucepan until the sugar dissolves. Beat and temper egg yolks, then add to the milk mixture. Cook for ~2 minutes, stirring constantly.
 * 4) Remove the saucepan from the heat and strain. Gently fold in the guava pulp.
 * 5) Let the mixture freeze for a minimum of 8 hours before serving. If present, scrape off the top layer of froth. If you have a hollowed out gourd, you can use it as a bowl for a more traditional experience.