8/7/2023 0 Comments San diego flamingo deckHe rotates the flavors depending on the seasonal fruits available at the Pacific Beach Farmer’s Market, but some faves include Eureka Lemon Ice with chunks of lemon rind, Blood Orange, Dark Cherry and a grassy and refreshing Butterfly Pea Flour from Thailand with a lychee fruit base. “The concept of adding chunks of stuff to vanilla ice cream is lazy, so I first whip up a base using the ingredients, then add chunks of the ingredient back into the base.” “We make one of the best Oreo ice creams,” Wright boasts. Wright also creates a different interpretation of Cookie Dough every month like Oreo, Reese’s Peanut Butter Cup, Red Velvet Cookie and White Chocolate Macadamia Nut to keep things exciting. Wright waxes poetic when he details the indulgent experience: “The first flavor that hits the palate is the floral essence of rose water, then the woodiness of pistachio and finishes with the unique flavor that can only be described as saffron.”Īlong with his regular flavors, the ice cream maker alternates with seasonal ones like Basil, Alesmith Speedway Stout Beer with a gingerbread essence, Spicy Mango with a dash of cayenne and Kahlua Espresso Martini with ribbons of tiramisu, a collaboration with the head chef at the Flamingo Deck bar in PB. He said the latter is “one of the most expensive ice creams to craft,” blending threads of Spanish saffron, rose water and chunks of pistachios. Some popular flavors include his dad’s famous Mint Chip that pairs farm fresh spearmint with dark chocolate flakes Julian Dutch Apple Pie, which incorporates an entire pie into a sweet cream base Skrewball Whiskey Peanut Butter Cookie Chocolate Covered Strawberry Sassy Root Beer “that resembles an old-fashioned root beer float without the float,” and Saffron Rose Pistachio. PB locals, tourists and other San Diego denizens stand in line for a scoop (or two, or three) of Wright’s small batch, handcrafted frozen delights, “embracing the concept that my father started, and that I’m carrying on to bring back the classic flavors before corporations got a hold of them,” he said. Thanks to all that hard work, and the summer heating up, along with creative flavors, fine quality ingredients, attention to detail and a mighty plug by Megan Elise Varela, a TikTok influencer Wright met at the Scoop Ice Cream Festival in North Park this past June, “business has tripled since the beginning of the year.” In 2020, Wright also graduated from the Scoop School in Chesterfield, Missouri, where he earned credentials in ice cream crafting and business operations. Tuesdays, Wednesdays and Thursdays 1 to 10 p.m.
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