Originally, this apparatus could only produce very chilled beverages, but no matter what, milk and cocoa powder just couldn't blend well. The diligent ground crew and the Personal Guard Captain worked around the clock, eventually concluding that the freezing unit only experienced vertical loads during the flight, without generating the centrifugal rotation needed to promote mixing. Therefore, they modified a set of 5-gallon aluminum cans. The airflow generated by flight propelled the blades on top, causing the containers to rotate around the central axis, allowing the milk and cocoa powder to mix fully and evenly. These small containers were mounted on the external points on both sides of the Dragon's wings, providing quality chocolate ice cream for nearly a hundred people with each takeoff.
"He can actually stomach that overly sweet stuff, ice cream or whatever... it should clearly be topped with soy sauce and salt before it can be eaten…"
