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Ice cream for dessert

March 14, 2012

The airline has graciously rewarded passengers of its two hours flight with a cup of chocolate vanilla ice cream for dessert. I’ve never had ice cream at 20,000 feet in my life. Even on international routes. The frozen cups came out from a freezer box, blanketed with frost. Obviously they seemed to have been sitting there longer than this flight.

The passengers lazily finished their bland dinner, but eagerly spooned the ice cream, letting it melts into foamy liquid in their mouth. Savoring the sweet, cold and creamy sensation. Making up for the bumpy ride.

I toyed my teaspoon in the cup, holding the paper lid with my left hand, thinking really hard whether I should have it or not, since I happen to have this lousy sore throat. I winced my eyes behind glasses, trying to read what is this dessert that fits for a king made of.

There is no single dollop of cream.
The eggs are still in the hens house.
There is no drop of milk. (Uh, powdered skimmed milk, if you count that as milk).

Water, vegetable oil, whey powder, soy protein were whipped together to substitute for heavy cream.

Powdered skimmed milk and water replaced liquid milk.

What holds the soft, creamy texture are glucose syrup, stabilizer and vegetable emulsifier. They’re basically whipped fats.

Adding vanilla extract into the mix would make the company bankrupt. So dear costly vanilla beans were substituted for artificial flavors.

Cocoa powder alone wasn’t strong enough to give chocolate color, therefore additional colorings with names as fancy as beach cocktails were added.

Don’t ask me what on earth maltodextrin is. Sounds like one of those glowing alien plants from Avatar scene.

I’m not asking for zabaglione with tropical fruits for an airline dessert in economy class. I just want sliced local fruits. It’s the real thing.

Been flying lately? Dinner/lunch/brekky was served on board? What was your in-flight dinner?

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