fifth generation Cathryn Kennedy
I've wanted to open The Wright Scoop since I was in high school working part-time at my family's bakery Wright's. I started making my own ice cream at home when I was about 16 years old. The best ice creams start with a base that is cooked slowly on the stove, similar to making pudding or custard, but much thinner in consistency. I can remember the first time I attempted to make ice cream base. Everything seemed to be going smoothly until I overheated the mix and 'broke' the emulsion. The result looked like watery scrambled eggs and I was devastated. As panic set in my mom came home from working a long day in the bakery. I'm sure the last thing she wanted to see was a dirty kitchen and a cooking project gone awry. She was patient. She talked me through the process and the science behind the mix and explained where I went wrong. By making another batch and folding the broken mix into the new batch we were able to salvage everything.
I continued at home experiments until 2015 when I took a job managing the creamery at Wright's Dairy Farm and Bakery. I was young and inexperienced but determined to learn about the family business and make my ice cream dream a reality. It's been four years and I've finally gained enough knowledge and momentum to open the Wright Scoop. I can't wait to serve you a scoop!
Cow to Cone in 4 days
Day 1 starts early. 3am early. We milk the cows in these early morning hours. By 5am our creamery staff has arrived and gets to work pasteurizing and homogenizing the milk and cream. Creamery staff fill 10 gallon milk cans with pasteurized milk and cream to send to the bakery.
Day 2 bakery staff take the milk and cream and heat it up in a 40 gallon steam kettle. While it's heating they mix in sugar, corn syrup solids, eggs, and a stabilizer. We try to use as few ingredients as possible without sacrificing quality and texture. Once the mix has been made it is transferred to 3 gallon containers and rolled into our blast chiller. The chiller rapidly cools the mix down and allows it to age. Aging the mix ensures the protein, fat, and water molecules are properly emulsified.
Day 3 we take the ice cream mix and churn it into ice cream. Think of the mix as a blank canvas. We can add vanilla or strawberry, mint or cookie dough. 3 gallons of mix plus flavorings go into the ice cream machine for 14 minutes. What comes out is like soft serve in consistency. We pack it into containers and send it to the freezer for a deep freeze.
Day 4, finally! It's time to scoop and serve!
In 2017 we hosted 8 'pop-up' ice cream shops in Wright's Dairy Farm and Bakery's Cake Shop. They were a huge hit so in 2018 we hosted a 'pop-up' every week during the summer. Building on that momentum we knew 2019 was the year to make the leap and invest in a stand-alone scoop shop. In February we reached out to Chameleon Concessions to start the process of building out a trailer for our ice cream shop. They specialize in renovating vintage vehicles and trailers for food businesses. After weeks of back and forth and scouring the area we found The Countess. The Countess is a 1966 Streamline Trailer turned scoop shop. Come check her out and grab a cone!