Cathy Allred

Aaron and Rachel Seitzinger of Alpine are sweethearts and have created a sweet of a deal for ice cream lovers in north Utah County.

Tucked away in the Auto Plaza on 762 N. 2000 West in Pleasant Grove just south of the American Fork Hospital, the store offers customized ice cream for the ice cream connoisseur. Parlor hours are Monday through Thursday, noon to 11 p.m. and Friday and Saturday, noon to midnight.

"My (neighbor), she didn't know that we owned one and that is the only thing she will eat when she is pregnant and she had her husband go down to the Provo store and he got there and they were closed," Rachel Seitzinger said. "She was sobbing ... We have customers who say 'This is the only ice cream we'll eat.' " Sub Zero founders Jerry and Naomi Hancock brought science and one of Utah's favorite foods together, opening the first Sub Zero creamery five years ago on 934 North, Orem. There are now three Sub Zero Ice Cream parlors in Utah in Orem, Provo and Pleasant Grove, with a fourth opening in Rexburg, Idaho, soon.

"I saw it as a perfect example of a business model where the customers are really enthusiastic about receiving their ice cream as they are about watching the show," Aaron Seitzinger.

The first time he saw Sub Zero Ice Cream was at the Highland Fling when he was working his shave ice stand, Flex's Mountain Flurries. Seitzinger has had a few businesses including his current Woodpecker Construction rough carpentry business.

"So we were at Highland Fling," he said. "Typically our line is the one that doesn't run out. I looked over and my little sister Jennifer spotted Sub Zero and their line was just as long, if not bigger ... and so she told me to go check it out."

He and Rachel walked over and stood and watched Sub Zero customers and how excited they were.

Sub Zero Ice Cream customizes its ice cream for individual customers on the spot by using cryogenic technology to freeze the prepared liquid ice cream mixture to subzero temperatures (minus 325 degrees Fahrenheit) in seconds with liquid nitrogen.

Patrons of Sub Zero can choose first, whether they want premium, custard, low fat, yogurt, soy milk or rice milk ice cream; second, choose their flavor or mix of flavors; choose mixes like candy, nuts, fruit; and decide what texture they want. The faster cream is frozen, the creamier the texture.

Since making micro batch individualized portions is fairly new, Sub Zero founders had to develop their own blend of flavors.

Rachel Seitzinger's favorite flavors are mint with Oreo; Ben's Sneaky Snicker Surprise (caramel ice cream with Snickers and almonds and chocolate flakes with sweet chocolate on top; and the Chan Man, a cherry ice cream mixed wtih marchino cherries and dark chocolate flakes sprinkled on top.

"I'm a very simple man with a complex ice cream shop," Aaron Seitzinger said and laughed. "I like sweet chocolate with marshmallow mixed in."

The Seitzingers have left room on the bottom right corner of their Sub Zero menu for new flavors requested by their customers. Current flavors are vanilla, sweet chocolate, fudge chocolate, amaretto, cherry, strawberry, raspberry, black raspberry, cheesecake, coconut, pineapple, piña colada, watermelon, mocha, coffee, root beer, lemonade, Dr. Pepper, lime, mint, butterscotch, eggnog, pumpkin, marshmallow cream, lemon, apple pie, fruit punch, caramel, peanut butter, Mountain Dew, Pepsi, bubble gum and cake batter.

After patrons select an ice cream flavor, how strong it will be and the fruit or candies they want mixed in, they watch as liquid nitrogen is poured over their dessert, freezing it.

Not only is Sub Zero Ice Cream unique, so is the building it is housed in. Decor is retro 1950's and upstairs is a game room with stressed leather furniture, wide screen television, a pool table, Dance Dance Revolution, various classic video games, and a pin ball machine.

The Seitzingers said they have hopes for turning Sub Zero's first franchise into a master franchise and later, they would like a restaurant.

They often say they owe special thanks to God, Gary DeVincent, Jerry and Naomi Hancock and Bobby DeVincent.

"It absolutely wouldn't be possible without with them," Aaron Seitzinger said.