`` Are you open yet ? '' a passerby asked . It was 10 a.m. on a sunny fall day here , where a small group of staffers met a CNN camera crew outside of Smitten Ice Cream . By the time the doors officially opened two hours later , a handful of others had inquired about when they could get a scoop . The people wanted their ice cream . You see , this is not your typical ice cream parlor . `` Here at Smitten we actually make every single batch of ice cream to order , '' explained store founder Robyn Sue Fisher . `` So nothing is frozen until you order it , and we make everything from scratch that morning . '' Using seasonal and local ingredients , Fisher 's team creates creative flavors like cinnamon apple crisp , maple brown sugar squash and Meyer lemon gingersnap . Smitten does n't use preservatives , emulsifiers or stabilizers in any of its ingredients . And because its creations are frozen before your eyes in seconds , the process involves some serious science . `` We do get super nerdy about our ice cream and we get nerdy because we think it makes a better product , '' said Fisher . No wonder Vogue called Smitten , `` arguably the freshest , if not the best , ice cream on earth . '' After a few years in the corporate world and attending the Stanford Graduate School of Business , Fisher decided to follow a childhood dream . `` My mom used to tell me that I had two stomachs and one of those was solely reserved for ice cream , '' Fisher said . So the little girl with the big appetite invested her life savings , teamed up with some engineers and spent five years prototyping ice cream machines in her backyard . The final product was a high-tech , patented mixer called a Brrr machine . Those who serve the silky smooth ice cream at Smitten are aptly named , Brrristas . Each order takes about 90 seconds to make and many customers took full advantage of that wait by snapping pictures and videos of the Brrr machine in action . Brrristas pour in organic cream along with other ingredients and set the Brrr in motion . It whirrs and spins and the mixing bowls become surrounded by a fog of evaporating liquid nitrogen . `` We use nitrogen because it 's super , super cold . It 's actually negative 321 degrees Fahrenheit , '' explained Fisher , `` And a super , super cold freezing process actually has the ability to make a smaller ice crystal , and a smaller ice crystal means a really , really smooth product . '' One of three different patents for the Brr machine is a double-helical beater that 's designed to scrape every surface of itself and every surface of the bowl to develop the tiny ice crystals . It also has `` smart '' software that 's programmed to know when the ice cream is ready to be served . `` A smaller ice crystal makes a smoother , more luscious texture , '' said Fisher , `` so our ice cream is actually a lot creamier than other ice cream in addition to being a lot more fresh . '' But before the brick-and-mortar store and the frenzy of foodie fans , Fisher had to hit the streets to dish out her treats . She rigged up a Radio Flyer wagon with a battery pack to power the Brrr and tweeted her location for the day . `` I was totally broke and that 's why the only thing I could do was sell ice cream out of a Radio Flyer wagon -- which was a super amazing way to learn about what people wanted , '' said Fisher . `` I tested a bunch of different flavors and I already had teamed up with our amazing chef , Robyn Lenzi , and so she made a different flavor every day . I 'd pick it out at her house and go into the street . '' The combination of fresh ingredients , the magic of the mixer , and word-of-mouth proved to be a winning combination . `` This past summer we served over 20,000 people a month out of this tiny little 320-square-foot shop , so that 's a pretty good number for us , '' Fisher said . Smitten plans to open up three new locations in the San Francisco area within the next year . `` We 're keeping it local , but we 're going to be spreading the Smitten love , '' Fisher said .
A high-tech mixer , called a Brrr machine , can make ice cream from scratch in 90 seconds . Score: 6 Creator : ` ` We use nitrogen because it 's super , super cold ''