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(Trent Nelson | The Salt Lake Tribune) Sub Zero Ice Cream & Yogurt is a Springville-based business that is expanding into Davis County. Instead of serving up frozen ice cream, servers mix up the combination of creams, milks or yogurts a customer wants, then uses liquid nitrogen to freeze the mixture.
Hot deal at Sub Zero

Buy one ice cream and get the second one half price on Saturday, Jan. 7, during the grand opening celebration at the new Sub Zero Ice Cream store in Sandy.

The celebration begins at noon at 1846 E. 9400 South.

Customers can choose a base flavor and mix-in combinations and then watch as their creation is flash-frozen.

Sub Zero Ice Cream & Yogurt •1846 E. 9400 South, Sandy. Regular hours: Monday-Thursday 11 a.m. to 10 p.m.; and Friday -Saturday 11 a.m. to 11 p.m. Visitsubzeroicecream.com for more information.

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Photos
(Trent Nelson  |  The Salt Lake Tribune)  
Hunter Rippe is covered in fog as liquid nitrogen freezes cream and flavored ingredients into ice cream at Sub Zero Ice Cream in Centerville, with Scott Rippe in background. Sub Zero Ice Cream is an American Fork-based business that is expanding into Davis County. Instead of serving up frozen ice cream, servers mix up the combination of creams, milks or yogurts a customer wants, then uses liquid nitrogen to freeze the mixture. , Saturday, December 5 2009 in Centerville.
(Trent Nelson  |  The Salt Lake Tribune)  
Sub Zero Ice Cream & Yogurt is a Springville-based business that is expanding into Davis County. Instead of serving up frozen ice cream, servers mix up the combination of creams, milks or yogurts a customer wants, then uses liquid nitrogen to freeze the mixture.
(Trent Nelson  |  The Salt Lake Tribune)  
Marina Campbell is covered in fog as liquid nitrogen freezes cream and flavored ingredients into ice cream at Sub Zero Ice Cream & Yogurt shop in Centerville. Sub Zero Ice Cream is an American Fork-based business that is expanding into Davis County. Instead of serving up frozen ice cream, servers mix up the combination of creams, milks or yogurts a customer wants, then uses liquid nitrogen to freeze the mixture.
(Djamila Grossman  |  The Salt Lake Tribune)  
Jordan George carries a bowl of ice cream during the grand opening of a Sub Zero Ice Cream & Yogurt outlet in Layton. Sub Zero uses nitrogen to make its treats after customers choose toppings and a base.
(Djamila Grossman  |  The Salt Lake Tribune)  
Elizabeth Persinger, 5, of West Point, watches as her ice cream is prepared during the grand opening of a Sub Zero Ice Cream & Yogurt outlet in Layton. Sub Zero uses nitrogen to make its treats after customers choose toppings and a base.

 
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