Robyn Sue Goldman is finally parking her red Radio Flyer wagon at a more permanent location.

Starting Smitten Ice Cream in late 2009, she developed a one-of-a-kind ice cream machine (known as Kelvin) that could make ice cream from scratch in 60 seconds. The machine, which runs on liquid nitrogen, allows Robyn and chefs Robyn Lyn Lenzi and Andrew Shaw to combine milk, cream and sugar with the freshest produce and ingredients to make almost any flavor imaginable.

Photo Credit: Smitten Ice Cream Facebook Page

So far, Goldman has carried Kelvin atop her souped-up Radio Flyer wagon, offering her ice cream on the streets of San Francisco, at festivals and corporate events. But now, she has a more permanent home, with the Smitten Ice Cream Shop scheduled to be the first business opening at the still developing Hayes Valley Proxy Project.

Despite several delays with the project, Goldman said she is “hoping to open by April 1.”

The shop, like all of the businesses that move into the Proxy Project, is being built out of shipping containers. In Goldman’s case, she bought a recycled container and also used recycled materials to build the interior of the shop.

There will be four Kelvin stations, each for a different flavor. Goldman said she will probably go with two classic flavors (like vanilla and chocolate, but with a little twist), and have two flavors that represent the season and ingredients that are available.

Photo Credit: Smitten Ice Cream Facebook Page

Although Smitten Ice Cream is the first business opening at the site, Goldman said she hopes once other businesses like Ritual Coffee, 4505 Meats and Suppenküche move in, it will have a “community feel” to it, with cookouts, parties and other coordinated events.

Once the shop opens, Goldman said she hopes to expand to the East Bay, Peninsula and South Bay, with the main hub remaining in San Francisco.

Click here for Smitten Ice Cream’s website.