|Quoting VC10er (Reply 6):|
United Pre merger used to serve Haagen Daz
My heart missed a beat when I heard that had ended after the merger.
I dig H.D.'s very short ingredient lists -- usually something simple like "cream, milk, cane sugar, cocoa, nuts". Their sorbets are fantastic too, and the green tea ice cream is a true wonder.
|Quoting kgaiflyer (Reply 9):|
I would guess it's Edy's / Dreyers which is a Nestles product and is available internationally.
Well, H.D. is available internationally, too. I can't think of a country I've visited that doesn't have Häagen-Dazs. And CO
used to say it had Blue Bell.
|Quoting Roseflyer (Reply 11):|
Yes you are right. The ice cream is now the fake gelatin based cream that cold stone invented a few years ago, it won't even melt and sometimes isn't even served cold since it sits out on the cart so long. It is a shame because they destroyed the ice cream sundae. But it was hard to manage ice cream at the correct temperature.
Sad if true. The concept of gelatin infused ice cream is gross, even if needed to deal with the melting issue. But I was under the impression that ice cream was kept cold and solid by dry ice packs in the galley carts, in some sort of high tech insulating passive cooler. Maybe no longer the case.... I do remember when 747s or DC10s actually had powered freezer units
in the fwd. galley -- we would see them in the repair shop when they'd come in unserviceable. That era ended by 1995.
Ha, I do wonder if EK
have freezer units on their planes today, ultra-premium as they are? What is the standard today for keeping ice cream cold?
Yes, and they were headquartered in Teaneck, NJ
|Quoting rwy04lga (Reply 12):|
Mattus invented the Danish-sounding Häagen-Dazs as a tribute to Denmark's exemplary treatment of its Jews during the Second World War, and included an outline map of Denmark on early labels.
Wow, never knew that about the WW2 angle. I had forgotten about the little DK
map they used to have during the Eighties.
Ecch -- now only 14 oz.