Creamistry, an ice cream shop that uses liquid nitrogen to freeze customers’ orders in real time, is officially ready to open in Addison.
Village on the Parkway, the shopping center at the intersection of Belt Line Road and the Dallas North Tollway will be home to the first North Texas location of the California-based franchise, which has already expanded into Austin, San Antonio, and Houston. Two more North Texas outposts are planned for Las Colinas and Greenville Avenue in Dallas, adding to the company’s 50 locations across multiple states and countries (with 300 more in the works).
Unlike regular ice cream shops that pre-freeze large batches of ice cream, Creamistry’s wares are frozen to order at negative 321 degrees Fahrenheit, thanks to the magic of science and liquid nitrogen. The process promises a smoother texture because it yields smaller frozen milk particles than traditional ice cream crystals. More than 60 flavor and toppings combinations are on offer, including non-dairy sorbet.
Founder Jay Yim created Creamistry after a trip to South Korea in 2003 where he spotted a street vendor making liquid nitrogen ice cream. Born into a family of Korean bakers, Yim and his wife, Katie, made their first homemade ice cream using liquid nitrogen with the help of his father as the quality control “chemist.”
Creamistry’s location at 5100 Belt Line Road will debut on Saturday, December 2. The shop will be open Sunday through Thursday, 12 to 11 p.m., and Friday and Saturday 12 p.m. to 12 a.m.