"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."
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A high-tech mixer, called a Brrr machine, can make ice cream from scratch in 90 seconds
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Machine is behind the success of Smitten, a San Francisco-based ice cream shop
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Creator: "We use nitrogen because it's super, super cold"
But before the brick-and-mortar store and the frenzy of foodie fans, @placeholder had to hit the streets to dish out her treats.