In this episode, BYU Tech Transfer Director Dave Brown interviews Jerry Hancock, the co-founder of Sub Zero Ice Cream, who shares how his chemistry background inspired him to create a unique, customizable ice cream experience. Starting from a simple idea to eliminate freezers, Jerry explains how he leveraged chemistry to make fresh ice cream using liquid nitrogen, allowing customers to tailor flavors and textures. He delves into the science behind freezing methods and discusses his journey from BYU student to successful entrepreneur, offering valuable insights for aspiring food tech entrepreneurs and scientists interested in product innovation.