Ice cream may be the most nostalgic of summer treats, with its echoes of childhood summers and backseat cones.

But there’s nothing old-fashioned about Sub Zero, a new ice cream shop in Patchogue, where individual servings of ice cream are made from scratch in a matter of minutes using super-cold blasts of liquid nitrogen. (Nitrogen, which constitutes 78 percent of the air we breathe, is perfectly safe.)

advertisement | advertise on newsday

For a demonstration, click on the video above.

The store, the first New York franchise of a Utah-based chain, is owned by the Zollo family. Dave Zollo, 25, who manages the store, explained that the 48 flavors of ice cream and 22 toppings could be combined in almost infinite variations. “One customer mixed almond, cake batter and raspberry and got something that tastes like rainbow cookies,” he said.

Choose among four ice-cream bases: regular, low-fat, yogurt or vegan. Cups range from $3.99 to $8 depending on size and complexity.

Sub Zero is at 73 N. Ocean Ave., Patchogue, 631-307-9747,