Shopping Centers Today is the news magazine of the International Council of Shopping Centers (ICSC)
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J u n e 2 0 1 5 / S C T 21 Today, besides the one company- owned shop, the Yorba Linda, Ca- lif.–based chain boasts four operating franchise units, plus 30 franchise agree- ments sold, of which 12 shops are under construction. The ice cream is made to order right in front of the customer, us- ing an organic dairy or soy base, as de- sired. Because liquid nitrogen is so cold, it causes the milk particles to stay very small, keeping them from forming into aY and KaTie Yim deveLoped a taste for chemistry along with their taste for ice cream. This occurred on a trip to South Korea, where the California couple happened to sample ice cream manufactured through a liquid- nitrogen method. Struck by the technique's advantage of freezing ice cream instantly, they began experimenting with recipes, which they then used to cater events. after a year of that, the Yims de- cided to launch the Creamistry chain, opening their first shop in irvine, Calif., in 2013. Wife Katie is president of the com- pany, and Jay is vice president. ice crystals. Traditional ice cream, on the other hand, must be churned as it freezes, a process that takes about 45 minutes. Customers can create their own reci- pes from a selection of 50 flavors and about as many toppings. But Creamistry also offers 10 signature flavors — such as vanilla bean, cookie butter, salted cara- mel, and chocolate hazelnut — plus a va- riety of asian-inspired flavors, like Thai iced tea, red bean and matcha green tea. milk shakes, ice-cream-cookie sand- wiches and waffle sundaes are on offer too. "We work very hard to improve our products all the time," said Jay Yim. "We come up with new flavors, find better sources of ingredients. at the end of the day, we want our customers to enjoy the highest-quality ice cream possible." This liquid-nitrogen technique is a new trend, according to Lynda Utter- J Cool concept Creamistry uses liquid nitrogen to instantly freeze iCe Cream By Margaret Jackson r e T a i l i n g T o d a y