Exactly my thought. On top of my head:

http://www.berthillon.fr/ http://www.grom.it/

A matter of taste?

I love good frozen eats, so I can hope hers is good and can be part of a movement that pushes quality at scale so that US ice cream gets to where Europe is (quality at scale and optimal quality with regular availability)... The fawning contextualization and link bait headline - damn you internet.

Ingredients will be limiting factors since some preparations can not / should not be done in the mixing step and post-freeze manhandling of this soft stuff is wasted time - melt is death.

Traditional hard ice cream has a post-mix hard freeze time of 48 hours and some great preparations, like parkerhouse and butter pecan, just wouldn't render well. Not every flavor should turn out like a Dairy Queen Flurry. Not every texture should be mostly indistinguishable from a lumpy frozen custard.

She is perfecting ice crystallization but pawning off the wider challenges of the product. I hope her efforts don't create a limiting view of the cream-based frozen treat experience.