PACIFIC BEACH – Pacific Beach Ice Cream Co. is scooping the competition again.
Dave Wright, owner-operator of the parlor at 1010 Grand Ave., recently won “Flavor of the Year” at the seventh annual San Diego Scoop Festival. He won the crowd over at the event with his prize-winning “Dad’s Famous Mint Chip” entry.
Inspired by his dad’s homegrown flavor and award-winning ice cream shop in Northern California, “Dad’s Famous Mint Chip” impressed judges and festival goers alike with its balance of nostalgic flavor and creamy texture.
The homegrown scoop festival in North Park held on June 28 featured more than 30 of San Diego County’s best ice cream and gelato vendors. All event proceeds go toward local nonprofits with a mission to support under-resourced communities.
“It’s a way to give back to the community while also showing off your business a little bit,” said Wright.
A Delaware native, Wright learned the tricks of his trade from his parents, who got into the ice cream business to supplement their income after retiring in Nevada City, Northern California. One of the many things he acquired from his folks was his dad’s gift for concocting bold, appealing flavors.
“[Dad] really kind of jumped into it, which seemingly is a family trait now. Eventually, he said, ‘I’m going to start making it.’ He’s old school and wanted to go back to what flavors he was eating. And it was a much better product in those days before it became mass-produced. I always thought my dad’s mint chip was the best I ever tasted.”
How does one go about crafting the perfect ice cream flavor? Wright carries a rainbow of colors and flavors, including pink grapefruit and lemon Italian ices popular on the East Coast.
His scoop flavors typically are twists on seasonal fruits and nuts, including coconut and pistachio – even one geographic-specific flavor called Julian Dutch Apple Pie.
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“I kind of look around for things that remind me of tasty desserts and try to do that,” said Wright of his creative approach. He noted he actually “goes out and gets Julian pies,” which are then directly incorporated into the ice cream flavor. “Let’s kind of rework some of the flavors and bring them back to the way things used to be,” said Wright of how he reimagines flavors. “The idea is, let’s create it, but in a little bit better way.”
Are there trends in ice cream flavors? “In years past, salted caramel was very popular,” said Wright. “Before that, it was Ube (Filipino dessert) with its natural purple color. I don’t add any fake colors. I want to do it the old-fashioned way. When I go to make my new flavors, I’m very inspired by nostalgia. In my mind, ice cream is just a way for you to very inexpensively go back to being a kid all over again. For that $6 you’re spending on a scoop, you’re the same kid that you were when you were 5.”
Why did Wright get into the ice cream business? “Because it’s community-based,” he answered. “There aren’t a lot of businesses that add to a community. I believe that if you give to the community, the community gives back. But you’ve got to have the hand out first.”
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“And, you get immediate gratification from it,” Wright said about the pros of being in the ice cream industry. “I get to see the person eating what I made.
“What I try to do is remember things from my childhood that were cool to me, and I try to tie into some of that,” said Wright of flavor creation. “I get Pop Rocks (candy) and cover them in chocolate and put that into the ice cream. That way, every time you get a little bite, you get a little fizz. In the fall, I make one (flavor) that’s a sweet potato casserole. It reminded me of the dessert my mom would make for us during Thanksgiving. I wanted to share a piece of my family.”
Asked what’s most satisfying about being in the ice cream industry, Wright replied, “I love seeing the smiles on people’s faces on something that you make.”
Pacific Beach Ice Cream Co.
Where: 1010 Grand Ave.
-
Grand Avenue
Hours: 1 p.m.-10 p.m. daily.
For more info, visit
pacificbeachicecreamco.com
.
