Part creamery, part laboratory, iCream's white-aproned staff uses beakers and syringes to precisely measure ingredients before staff members prep the shop's touch screen distribution system, which releases a deep-freeze blast of liquid nitrogen. With one million flavor and color combinations, iCream serves 70,000 customers annually.
The shop was the brainchild of co-founder Cora Shaw, 37, a Food Network junkie who had the idea while pursuing an MBA at the University of Chicago. With Booth School of Business classmate, commercial litigator and co-founder Jason McKinney, 35, the iCream business plan was honed for a new venture strategy class and opened its doors in March 2009.
With options that can fit nearly any dietary restriction, it's Shaw's goal that everyone can find a scoop that suits. iCream plans to open its first franchise location in early 2012.
These 10 businesses sell items that are really pricey but still have plenty of buyers.
