This seems like a startup opportunity for a group with the chemistry / food science / mechanical engineering chops. Build machinery that can make consistent ice cream at scale in a turn key operation. Sounds incredibly hard and capital intensive.
It's not like mega-ice cream companies like Breyers don't already have an army of chemists, food scientists and mechanical engineers on staff to solve these problems - and yet they still have a tough time producing real ice cream at everyday prices.
The silicon valley wiz-bang startup crowd often forgets... sometimes an industry's incumbents are not lazy and incompetent.
There is machinery that can make consistent ice cream at scale. The problem is that it is very different from the machinery you would use at smaller scales so matching the results of the two processes is very hard.
