In her Smitten ice cream store, Robyn Sue Fisher invented a machine that, using liquid nitrogen, takes the locally sourced, organic ingredients and seasonal flavors from scratch to finished ice cream in about a minute. The liquid nitrogen, at -321 degrees Fahrenheit, freezes the ice cream in small ice crystals, creating the creamiest product. Initially the ice cream machine was pulled on a little red Radio Flyer wagon to sell scoops to people on the street.