Every 10 years or so, we hear about "the ice cream of the future," which is exactly what Round Rock Honey owner Konrad Bouffard heard while watching an episode of "Shark Tank" last year. (If you’re curious, here’s the latest on Dippin’ Dots and why it didn’t exactly take over the universe.)

On the business development show, an ice cream shop owner was pitching an ice cream that is frozen quickly using super-cold liquid nitrogen. Bouffard decided to experiment to see if he could make a liquid nitrogen ice cream that is sweetened with his honey instead of regular sugar.

The trials went so well that Bouffard decided to create an offshoot product called Bee’s Freeze, the first commercially available liquid nitrogen ice cream in Texas, which will make its local debut this weekend at the Cedar Park and Mueller farmers markets on Saturday and Sunday, respectively.

Bouffard and Aimee Chauveron, a graduate from the Escoffier School of Culinary Arts, use cream from Full Quiver Dairy and local, seasonal ingredients, so the flavors will change by the week, and the ice cream starts at $4 a serving. They don’t have plans for a storefront just yet, so the product will be available only at farmers markets for now. You can find more info at facebook.com/BeesFreeze.