Creamistry—a California-based chain that specializes in made-to-order liquid nitrogen ice cream using all-natural and organic ingredients with more than 60-plus flavors and toppings—has announced the opening of a new location in Eastvale, CA.
Slated to open later this summer in the Eastvale Marketplace shopping center at 13394 Limonite Avenue, the new store will be owned and operated by real estate mortgage professionals, Elena Marcos-Concepcion and her husband Christian Concepcion.
“The town of Eastvale is growing so fast, and along with it the demand for great food options,” adds Elena Marcos-Conception. “We instantly fell in love with the delicious taste and creamy quality of Creamistry’s made to order liquid nitrogen ice cream and are thrilled to bring this unique, one-of-a-kind experience to Eastvale.”
Creamistry was founded in 2013 after founder Jay Yim was first introduced to liquid nitrogen ice cream when he spotted a street vendor making it during a trip to South Korea in 2003. 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.” Over the next two years, the team experimented with over a hundred flavors and combinations, the best of which eventually became an integral part of Creamistry’s menu today.
“As we continue to expand our presence throughout California, and nationally, we are thrilled to be working with new franchise partners Elena and Christian who are deeply passionate about the brand and are enthusiastic about our hand-crafted premium product,” says Yim. “We couldn’t be more excited to expand into Eastvale and know the local community will love it too.”
Here’s how Creamistry works: Customers choose a portion size, then an ice cream base (premium, organic, vegan coconut, or non-dairy sorbet), one of 30+ flavors, and then toppings from a list of 35+ options that include candy, cookies and cereal, fruits, and sauces. The ice cream is made right before the customer with a lot of billowing smoke thanks to the flash-freezing process. When the liquid nitrogen (-321° F) hits the base it freezes so fast that ice crystals don't have a chance to develop, resulting in a decadently rich and luxuriously creamy ice cream with virtually no overrun.
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