Drawn to the idea of “customizable food”, Jerry and Naomi Hancock began their career by opening New York Burrito in Orem, Utah; giving customers complete control to create their own meal. But their passion did not stop there. They wanted to do more with desserts. With a background in chemistry, Jerry went to work to develop a method to freeze ice cream using nothing other than liquid nitrogen. Finding success, and a pretty cool way to eat a delicious treat, Jerry and Naomi opened their first Sub Zero Ice Cream and Yogurt in 2004. Since then, the company has become a regional sensation, bringing dessert goers around the world a delicious, cool, and sensational treat. Sub Zero Ice Cream and Yogurt can be found throughout the US and internationally in China and the United Arab Emirates, with plenty of franchise opportunities available.