Why scoop ice cream when you can see it being made? San Francisco's Smitten Ice Cream shop uses fresh, local ingredients to churn it out in an in-house made-to-order batch. And all you have to do is wait 60 seconds.

Using the shop's patented machine, Burr, it uses liquid nitrogen to bring the temperature down to -321 degrees resulting in smooth flavors like honey nectarine with nectarine coulis and fresh mint chip, according to the store's website.

The idea behind the Burr machine came from Robyn Sue Fisher who studied the science of making ice cream and found that temperature plays a huge role in the texture of the icy cold goodness.

The San Francisco shop began as a cart two years ago but now has four high tech Burr machines with six full time engineers on staff.

Check out how it works in the video below: