There's a lot going in when making ice cream. For example, inclusions in the ice cream (like nuts or chocolate chips, etc...) can change certain properties of the surrounding mix, salts from nuts can lower its freezing point causing heat shock around the inclusions, acids from fruits can curdle the mix, some inclusions can leech into the ice cream, changing the flavor in ways not expected. An improper mix of emulsifiers and stabilizers can mean the ice cream can separate, even when frozen. An improper water, butterfat and air mix can cause the ice cream to freeze solid in hoses, which require line shut downs to fix, driving up costs. Some ice cream has to keep its shape for a certain amount of time before packaging or hardening, you need to plan your mix recipe for that.
Something like this can make things a LOT easier for those who make ice cream, and could easily drive down costs due to fewer issue in manufacturing, packaging, storing and transporting the final product.