Mister Ice Cream is set to open doors in Yaletown this weekend. Designed by local firm Scott & Scott (see also Torafuku, Bestie), the Mainland St. shop is austere with a gentle ‘scientific lab’ aesthetic fitting an ice cream parlour whose production process involves liquid nitrogen. A marble slab of a counter lined with table top mixers becomes a gallery where Mister staff complete the made-to-order process by churning your ice cream and then freezing via pours of liquid nitrogen. Sure, we got a kick out of the dramatic clouds of fog that fall over the counter and evaporate in to the air, but the good news here is that it’s no gimmick: liquid nitrogen freezes the all-natural ice cream ingredients so quickly that the size of the ice crystals are smaller and the result is a denser and smoother ice cream (less room for air leaves more room for flavour). Just try it, you’ll see what we mean. Shop owners Michael Lai and Tommy Choi open softly today (Friday, May 27th) and will be scooping Creme Brûlée, Avocado, Dark Chocolate, Lemon Frozen Yogurt at $6 per cup ($10 for take-home pints, including a $1 jar deposit).