Sub Zero Nitrogen Ice Cream, Murray

The team at Sub Zero Ice Cream creates delectable desserts using a flash-freeze process, which minimizes the formation of flavorless ice crystals and preserves the cream’s savory smoothness. Patrons may choose from a menu of more than 30 flavors or compose an original taste by blending any two flavors together. First, choose the cream base, available in premium ice cream, low-fat ice cream, custard, yogurt, soy, rice, or almond, before adding combinations, mix-ins, and specifying texture. The skilled ice wizards then speak the appropriate incantations to flash freeze the mixture with liquid nitrogen at -321 degrees Fahrenheit, the substance used by NASA to preserve precious moon pies.

These frigid treats compete for hearts and taste-buds with Mr. Grill, the burger joint that lives inside Sub Zero Ice Cream. For the restaurant's signature sandwich, the cooks grill ground sirloin steak from Springville Meats, a local butcher shop. They let the patties sizzle before stacking them onto golden, buttery buns and topping them with thick cuts of pickle. The Scone Steak Burger shares menu space with brats—also fresh from Utah's Springville Meats—and crisp fries.