DeSoto native Bryce Woods, 27, started making ice cream two years ago while working as an operations manager at Amazon Fresh. After getting a sociology degree from TCU, his entrepreneurial spirit landed him at a business accelerator program at the University of Arizona. And while he didn't expect to get into the ice cream scooping business, he loved how happy his coworkers were when he passed out ice cream to share.
Their enthusiasm inspired him to continually create new, innovative flavors.
He's since invested in a commercial kitchen, where he makes his Fat Duck
ice cream from scratch, including ingredients like ooey-gooey butter cake bites that he mixes into cheesecake ice cream. This Ooey-Gooey flavor, he says, is his top seller.
Fat Duck is a Dallas-based, custard-style ice cream.
Woods was also lured into the science that goes into creating ice cream. He delved into different types of frozen desserts, learning about the chemistry behind each step of making ice cream and experimenting along the way. He learned how the "delicate balance of water, fat, air and sugar could be harnessed to achieve unparalleled textures and mouthfeel," as he wrote on Instagram
, joking that he's now a Scoopologist.
Fat Duck is a super-premium, custard-style ice cream. For ice cream to be considered super-premium, it needs to have a very low air content (called overrun) and high fat content. Overrun is governed by federal standards, and a finished product cannot weigh less than 4.5 pounds per gallon, according to the International Dairy Foods Association
While some economy ice cream is made with a one-to-one ratio of air to cream, Fat Duck rings in at 35–40%. Along with the higher milk fat, the rich creamy texture and from-scratch ingredients set it apart.
Eventually, Woods hopes to create a Fat Duck Carnival, an event with food trucks and live performers.
For now, you can follow Fat Duck on Instagram
to see where this Dallas-based cold venture is headed. Starting June 24, Fat Duck will be at the Deep Ellum Outdoor Market, which runs along Crowdus Street, from noon to 6 p.m. on Saturdays.