The Ice Cream Here Is Made to Order in 60 Seconds

Scooping ice cream from big tubs is so last summer.

At San Francisco's Smitten Ice Cream shop, employees use fresh, local ingredients to churn out the frozen goodness in-house in made-to-order batches. The wait is only 60 seconds

The shop's patented machine, Burr, uses liquid nitrogen to bring the temperature down to -321 degrees. The result is cool, smooth ice cream in flavors like honey nectarine with nectarine coulis and fresh mint chip, according to the store's website.

Robyn Sue Fisher, who developed the idea behind the Burr machine, studied the science of making ice cream and found that temperature plays a huge role in its texture. This was the genesis of the Burr machine Read more...