In 1987, microbiologist Curt Jones decided to pour liquid nitrogen on top of ice cream for the first time, creating a flash-frozen treat. Three decades later, David Leonardo, the recently hired CEO of Chill-N Nitrogen Ice Cream, is looking to take Jones’ discovery to new heights—and new locations across the U.S.

"One of the things that separates Chill-N from the rest is innovation and technology," Leonardo said. "What I think we’re doing is revolutionizing how ice cream is being made.